Before diving into mixing, gather all your ingredients on the counter. This minimizes mess and keeps you organized. Prepping the blueberries is critical; gently fold them into a bowl and set them aside.

In a large bowl, combine self-rising flour, granulated sugar, and baking powder. Use a whisk to ensure everything is incorporated well. It’s essential for achieving a fluffy texture.

Cut in the chilled salted butter using a pastry cutter or your hands. Aim for a crumbly mixture. The cold butter creates flaky layers. If you’ve ever laughed at a fluffy biscuit—this step is key!

Pour the chilled buttermilk and lemon zest into the dry ingredients. Mix gently—enough to combine but don’t overwork it. Flouring your hands might help keep the dough from sticking.

Now, it’s the moment of truth. Add the blueberries to your dough. Gently fold them in, trying not to break them. You want those beautiful whole fruit pieces for that burst of flavor.

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about one inch thick. Use a biscuit cutter to cut out your biscuits. Gather scraps, re-form, and cut until all dough has been used.

Preheat your oven to 425°F (220°C). Place the biscuits on a baking sheet lined with parchment paper. Brush them with melted butter before baking. Pop them in the oven for about 12-15 minutes, until golden brown.

While the biscuits cool, whisk together icing ingredients. Adjust milk for desired consistency—airy or thick! Drizzle over the warm biscuits and watch the sugar glaze seep into every nook.