Blueberry Brown Sugar Biscuits

If you have time, place butter cubes in freezer for 15 minutes. Put an oven rack in the top 1/3 of the oven. Preheat oven to 450ºF. Grease or spray a large, rimmed baking sheet with nonstick spray.

Put flour, brown sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor and pulse 3 or 4 times to mix (or mix with a whisk in a mixing bowl).

Add cold butter to the flour mixture and pulse a few times until there are pea-size pieces of butter throughout. Use a pastry blender (or 2 knives) if you aren’t using a food processor.

Pour mixture out of the food processor into a large bowl and make a well in the middle. Pour buttermilk into the well and mix with a spoon just until combined. Fold in blueberries with a spatula.

Put twelve 1/4-cup size mounds of batter on the prepared baking sheet. Bake 13–15 minutes until biscuits are golden brown on the top. Let cool on baking pan 2 minutes, then transfer biscuits to a cooling rack.

Whisk powdered sugar, milk or cream, lemon zest, and lemon juice together in a small bowl. Drizzle over slightly warm biscuits.