Instructions

• Preheat oven to 425 F. Lightly grease the bottom of a 9-inch round cake pan with shortening and set aside.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the shortening into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
• Grate the frozen butter into the flour mixture, tossing occasionally with a rubber spatula to coat the butter in the flour. Mix the vanilla extract into the buttermilk and pour it into the dry ingredients. Using a rubber spatula, stir until a dough forms.
• Sprinkle about 1-2 tablespoons of flour on a flat surface and pour the dough out on top. Begin to knead the dough into a softball. Flatten and fold the dough 2-3 times, adding more flour if necessary, but use it sparingly to prevent the dough from drying out.
• Pat the dough out into a 1-inch thick rectangle. Set aside. Add frozen blueberries to a bowl and toss with 1 teaspoon of flour. Press the frozen blueberries into the dough. Carefully fold the dough in half and press back out, working as quickly as possible to keep the blueberries from unthawing too much.
• Dip a 3-inch cutter into flour and cut out 8 biscuits. Place the biscuits on a prepared pan with sides touching. Using a pastry brush, brush the tops lightly and evenly with half-and-half.
• Bake for 20 minutes on the middle rack. Remove from the oven and brush generously with melted butter. Broil the biscuits on low for 1-2 minutes until lightly golden brown, keeping a close eye on them.
• While biscuits are cooling, make the glaze by combining powdered sugar, melted butter, and half-and-half. Add more half-and-half if you prefer a thinner glaze. Stir in vanilla extract and a pinch of salt.
• Brush or drizzle the glaze over the hot biscuits and allow the glaze to harden. Serve warm or at room temperature.