Patch Biscuits

For the biscuits:

• 2 cups all-purpose flour plus more, to taste, for dusting a work surface
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 5 tablespoons unsalted butter cold
• 3/4 cup whole milk
• 1 tablespoon lemon zest
• 1 cup fresh blueberries plus more, optional, to taste, for garnish

For the lemon glaze:

• 1/2 cup confectioners’ sugar
• 1 tablespoon milk
• 1 teaspoon fresh lemon juice

• Preheat the oven to 425 degrees F.
• Line an 18×26-inch baking sheet with parchment paper.
• In a large bowl, add 2 cups of the flour, the granulated sugar, the baking powder, and the salt and mix to combine.
• Use the large side of a box grater to grate the cold butter into the flour mixture.
• Use a fork or a pastry cutter to combine the grated butter with the flour mixture.
• Add 3/4 cup of the milk and the lemon zest to the flour mixture and stir to roughly combine.
• Add 1 cup of the blueberries to the dough mixture and mix until they are just incorporated.
• Use the extra flour to generously dust a work surface.
• Add the dough to the prepared work surface and roll it out to about 1-inch-thick.
• Use a 2 1/2-inch cookie cutter to cut the dough into biscuit rounds, then place them on the prepared baking sheet.
• Bake the biscuits until they are lightly golden-brown, about 15-20 minutes.
• Transfer the baking sheet to a wire rack and let the biscuits cool slightly.
• In a medium bowl, add the confectioners’ sugar, the remaining milk, and the lemon juice and whisk until it is smooth.
• Drizzle the glaze over the slightly cooled biscuits.
• Serve the biscuits garnished with the extra blueberries.