Ingredients
3tbspunsalted butter,melted and divided
2cupsself-rising flour,(8½ oz), plus more for work surface
¼cupgranulated sugar
1tspkosher salt
½cupunsalted butter,(4 oz) frozen
1cupblueberries,freeze-dried
1cupbuttermilk
2cupspowdered sugar,(about 8 oz)
3tbspfresh lemon juice
Preparation
Preheat oven to 475 degrees F. Brush a 10-inch cast-iron skillet with 1 tablespoon of the melted butter.
Whisk together flour, sugar, and salt in a large bowl until combined.
Using a box grater, grate the frozen butter into the flour mixture, and lightly toss to coat butter with flour. Fold blueberries into flour mixture until evenly distributed. Gently stir in buttermilk with a wooden spoon until dough is formed. Do not overmix.
Transfer dough to a lightly floured surface. Lightly sprinkle flour over the top of the dough.
Using a lightly floured rolling pin, roll dough into a ¾-inch-thick rectangle (about 9×5-inch). Fold dough in half so short ends meet. Repeat process 1 more time.
With a floured 2½-inch round cookie cutter, cut out biscuits and place in a buttered cast-iron skillet. Use the leftover scraps to make 1 more biscuit, and add to skillet.
Bake in preheated oven for about 15 minutes until the tops are golden.
Brush tops of biscuits with remaining melted butter. Let cool for 5 minutes in the skillet.
Stir together powdered sugar and lemon juice in a small bowl until smooth. Drizzle glaze on top of biscuits and serve.
