I always start by preheating the oven to 425°F and lining a baking sheet with parchment paper. This ensures even baking and prevents sticking. Keeping everything ready beforehand makes the process smooth and stress-free.

In a bowl, I combine the flour blend, sugar, and lemon zest. Mixing these first helps evenly distribute flavors. The lemon zest instantly gives a fresh aroma that makes the dough smell amazing.

Next, I add cold cubed butter and work it into the flour. I use my fingers or a pastry blender until the mixture becomes crumbly. Keeping some larger butter pieces helps create those soft, flaky layers.

I pour in the milk, lemon juice, and blueberries, then gently mix everything. The dough should be soft and slightly sticky, not dry. I avoid overmixing because that can make the biscuits tough.

I transfer the dough onto a floured surface and gently flatten it. Folding it a few times helps build structure and flakiness. Then I shape it into a square and cut it into even pieces.

I place the biscuits on the baking tray and bake them until golden brown. The smell at this stage is incredible. Once done, I let them cool completely before adding the glaze.

I mix powdered sugar, lemon juice, and a pinch of salt until smooth. Then I drizzle it over the cooled biscuits. The glaze adds a sweet and tangy finish that ties everything together beautifully.