1. Preheat oven to 450F. Yes, you read that correctly! These biscuits need a higher temperature to bake to activate the leavening agent for a tall, fluffy rise, and most importantly to essentially “fry” the dough in the pool of melted butter to help create the delicious crisp exterior.

2. Make the blueberry jam. In a medium size saucepan, add blueberries, sugar and lemon juice. Cook over medium heat, stirring frequently, until sugar is dissolved and blueberries begin to release their natural juices. Remove from heat and set aside.

3. Make the biscuit batter. In a large bowl, add sifted flour, sugar, baking powder and salt. Whisk to combine. Add in the buttermilk and stir until a wet batter is formed.
Fold in ½ cup fresh or frozen blueberries.

4. Get ready to bake. Add ½ cup melted butter to 9×9 inch pan.

Pour biscuit batter into pan. The butter will wrap up over the top of the biscuit batter. Gently press the biscuit batter with a spatula into the corners of the pan to evenly spread out the batter.

Add blueberry jam in dollops on top of batter, reserving 1 tablespoon of jam for the icing. Use a butter knife to swirl the jam through the biscuit batter.

Cut the biscuits into 9 roughly equal pieces. This scores the biscuits and makes it easier to cut them after baking.

5. Bake in 450F preheated oven for 25-30 minutes. The biscuits should be golden brown on top.

6. Make the icing. In a medium size bowl, add powdered sugar, blueberry jam and 1 tablespoon heavy cream or milk. Whisk to combine. Add an additional tablespoon of heavy cream or milk, if the icing is too thick. You want the icing to be thin enough to drizzle over the biscuits.

Drizzle icing over the biscuits. Serve warm and enjoy!