I used our buttermilk biscuit recipe and tweaked it a bit by adding vanilla extract and doubling the amount of sugar. Oh yeah, and adding blueberries. I think frozen are best in this situation since they help keep the butter cold and also don’t come apart as easily as fresh ones.
3 cups all-purpose flour
For the frosting:
Pre-heat oven to 450F. In a large bowl, mix flour, baking powder, sugar, salt and cream of tartar. Working quickly, throw butter into flour mix and work it in with your hands until little balls form. You can also blend in the butter using a food processor.
Make a well in the center of the flour/butter mixture and add buttermilk and vanilla extract, and frozen blueberries all at once. With a large spoon stir mixture, just until it’s blended and begins to mass and form a sticky dough. (If dough is dry dry, add 1 to 2 tablespoons additional buttermilk.)
Immediately turn dough onto a generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using a floured rolling pin, lightly roll dough to a 3/4-inch thickness.
a glass or biscuit butter, cut the biscuits out and arrange on heavy
baking sheet. Try to get as many as you can out of the first roll.
Gather the excess dough and roll out again and cut more biscuits. I’d
discard the excess dough after the second roll out because they’ll turn
out tough and chewy.
Meanwhile, in a small bowl combine the powdered sugar, vanilla extract and water and whisk together to form an icing. Drizzle over the hot biscuits and serve, or eat them all yourself. Whatevs.