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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Grate or cut the cold (or frozen) butter into small pieces. Add it to the dry ingredients and use a pastry cutter or your fingertips to rub the butter in until the mixture looks like coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
Pour in the cold milk and gently stir until the dough just comes together. Do not overmix, or your biscuits won’t be as fluffy.
Turn the dough out onto a lightly floured surface. Pat it out to about 1-inch thickness, then cut out biscuits using a round cutter or the rim of a glass.
Place biscuits onto the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, or until the tops are golden-brown.
While the biscuits are baking, make the glaze: In a small bowl, whisk together the powdered sugar, water, vanilla extract, and lemon juice until smooth.
Let the biscuits cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy!
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