Ingredients

▢ ½ cup (1 stick) unsalted butter
▢ 2 ½ cups all-purpose flour
▢ ¼ cup granulated sugar (more, to taste)
▢ 1 Tablespoon aluminum-free baking powder
▢ ½ teaspoon salt
▢ 1 ¾ cups buttermilk (you may need up to 2 cups)
▢ 1 ½ cups blueberries
▢ 1 cup powdered sugar
▢ 2-3 Tablespoons milk

Instructions

1. Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish* with nonstick cooking spray. *Glass or ceramic bowl recommended
2. In a microwave-safe bowl melt 1/2 cup (1 stick) unsalted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the dish as long as it’s not metal.
3. In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tablespoon aluminum-free baking powder and 1/2 teaspoon salt.
4. Pour in 1 3/4 cups buttermilk. Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the buttermilk until you have a sticky dough.
5. Gently stir in 1 1/2 cups blueberries.
6. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly.
7. Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
8. Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.
9. In a bowl, whisk together 1 cup powdered sugar and 2-3 Tablespoons milk. Drizzle on top of the warm biscuits.
10. Allow the biscuits to cool slightly then slice and serve.