• Preheat oven to 425º. Line a baking sheet with parchment paper
• In the bowl of a food processor, add flour, baking powder, soda, sugar and salt. Pulse to combine. Cut cold butter into ½ inch pieces and add to flour mixture. Pulse until the butter is the size of peas. Add cold buttermilk and process just until coming together. Turn out onto a cutting board.
• Add blueberries to the dough and gently form into a rectangle. Cut the rectangle into 3 slices and stack them on top of each other. Use a rolling pin to roll into a rectangle and repeat 2 more times. Roll into a 1 inch rectangle and use a 2 ½ inch cutter to cut into 15 circles. Place on prepared baking sheet and freeze for 10 minutes.
• Bake for 12-15 minutes until golden brown. Let cool slightly then dip the tops into the lemon glaze.

Lemon Glaze

• Use a hand mixer to mix the cream cheese until smooth. Add lemon zest and vanilla and mix until smooth. Add powdered sugar, lemon juice and cream and mix until smooth. If it’s too thick add more cream. You want it thin enough to dip the biscuits in.
• Once biscuits are cool enough to touch, dip the tops of the biscuits in the glaze and place on a wire rack.