Blueberry Biscuits with Lemon Glaze

To make the biscuits: Preheat oven to 425°F with a rack in the upper third. Lightly grease a baking sheet, or line with parchment. 

In a medium bowl, toss the flour, sugar, and lemon zest to combine. Add the cubed butter and toss to coat. Using a pastry blender or your fingers, work the butter into the flour until unevenly crumbly, with most bits the size of peas and some larger, flatter pieces remaining (this will create a flaky texture). 

Add the milk, lemon juice, and blueberries, then stir together to form a soft, sticky dough. If the dough seems dry, add milk, 1 teaspoon at a time, to the dry flour at the bottom of the bowl. If it seems very sticky, add flour, 1 teaspoon at a time, until the dough is just tacky to the touch. Resist the urge to add too much flour; a softer dough will make the biscuits more moist. 

Transfer the dough to a well-floured surface, then dust the top with flour.  

Gently flatten the dough to about 1" thick, then fold it over onto itself four times to strengthen the dough (a bowl scraper or spatula can be helpful at this stage, as the dough will be sticky). If at any point the dough sticks to the surface, stop and scrape up any stuck dough, then lightly flour the surface before continuing. 

Lightly flour the work surface and the top of the dough, then roll or pat it into a 6" square, about 3/4" thick. Using a sharp knife, cut the dough into nine 2" square biscuits. 

Place the biscuits on the prepared baking sheet about 1" apart (or closer for softer-sided biscuits). Bake for 14 to 18 minutes, until golden brown on top and bottom. Remove from the oven and let cool completely on the pan. 

To make the glaze: In a medium bowl, combine the confectioners’ sugar, lemon juice, and salt. Drizzle or brush the glaze generously over the cooled biscuits.  

Storage information: These biscuits are best served the day they are baked. Store in an airtight container at room temperature for up to 24 hours.