Blueberry Biscuits

Preheat oven to 450° F. Add first three ingredients of biscuits into a large mixing bowl. Whisk to breakdown any clumps. Add in butter and toss in flour until butter is coated.  Cut butter into the flour using a pastry cutter or the back of a metal fork until the butter appears to be pea size.

Create a well into the center of the ingredients and add heavy cream. Collapse the dry ingredients into the wet until the dough ball forms. You can use a rubber spatula or your clean hands. If the dough is still crumbly, add additional heavy cream to bring the dough together.

On a floured cutting board or smooth countertop surface, place dough and fold four times, like folding a piece of paper. This will create the buttery layers in your biscuits. Roll out dough to ¼ inch thick, sprinkle with cinnamon sugar mixture. Fold one end of the dough to the center, and the other end folds over top, like folding a z-fold brochure.  Press the blueberries into the dough, repeat the z-fold and rollout ¼ inch thick. Cutout biscuits. The size of your biscuit cutter will determine how many biscuits yielded. A standard biscuit cutter will yield 18 biscuits and one ugly biscuit for the chef!

Bake for 12 minutes. While biscuits are baking make the glaze. In a medium bowl add powdered sugar and melted butter, combine. Add milk and whisk. Add juice from lemon and whisk. When you lift the whisk out of the bowl, the glaze should drizzle easily. If it is still too thick, add a bit more milk until correct consistency is achieved.