2 cupsall-purpose flour (sifted)(+ more for work surface)
½cupgranulated sugar
1tablespoonbaking powder
1teaspoonsalt
¼cupbutter-flavored shortening
¼cupunsalted butter (I like to freeze it)
1cupcold buttermilk
½teaspoonvanilla extract
¾cupfrozen blueberries(keep in the freezer until ready to use)
1teaspoonflour (for coating blueberries)
1-2 teaspoonshalf and half (for brushing tops of cut biscuits)
1-2 tablespoonsmelted butter (for brushing tops of cooked biscuits)
Glaze
1cuppowdered sugar
2tablespoonshalf and half (may need more)
1tablespoonunsalted butter, melted
¼teaspoonvanilla extract
salt, pinch
Instructions
Preheat oven to 450 F. Lightly grease the bottom of a dark 9-inch round cake pan with shortening and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt. (Make sure to whisk it thoroughly)
Cut the shortening into the dry ingredients with a pastry cutter until the mixture looks crumbly.
Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula so that the butter pieces are coated in the flour.
Mix the vanilla extract into the buttermilk and pour it into the dry ingredients.
Using a rubber spatula, stir until a dough forms.
Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top.
Begin to knead the dough into a soft ball. Flatten and fold the dough 2-3 times,(this will create layers in the finished biscuit) adding more flour if needed, but use the flour sparingly to keep from drying out the dough.
Pat the dough out into a 1-inch thick rectangle. Set aside.
Add frozen blueberries to a bowl and toss with 1 teaspoon of flour.
Press the frozen blueberries into the dough.
Carefully fold the dough in half and press back out. Be sure to keep your hands and work surface well-floured. If berries fall out just tuck them back in.
Fold and press out the dough again 2 more times. (Blueberries will fall out and this may get messy. Just keep tucking in blueberries as they fall out, working as quickly as possible to keep the blueberries from thawing too much)
Pat the dough out one final time into a 1-inch thick rectangle.
Dip a 3-inch cutter into flour and cut out 8 biscuits. Dip your cutter in flour each time. Do not twist the cutter (You will need to reroll the dough to get the last two biscuits. Just add more flour to your hands and work surface to make the dough easier to work with)
Place the biscuits on the prepared pan with sides touching.
Using a pastry brush, brush the tops lightly and evenly with half n half. (This helps with browning.)
Bake for 20 minutes on the middle rack. (may need more or less time depending on your oven)
Remove from oven and brush biscuits generously with melted butter. (*Optional* You can then broil the biscuits on low for 1-2 minutes until lightly golden brown if desired, but keep a close eye on them since they can burn fast)
While biscuits are cooling, make the glaze. To make the glaze combine powdered sugar, melted butter, and half n half. Add more half and half if you prefer a thinner glaze.
Stir in vanilla extract and a pinch of salt.
Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Once hardened, drizzle on more glaze, if desired.