2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)
1 Tb. baking powder
1 1/2 tsp salt
3 Tb. sugar
1 stick unsalted butter (VERY cold)
3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)
1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)
1/2 stick melted salted butter
1 c. powdered sugar
3 Tb. milk (or more if not thin enough)
1/2 tsp. vanilla
How to make it :
Cut butter into small pats and lay out on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!
Preheat oven to 500 degrees.
Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.
Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea sized,
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