Preheat the oven to 450°F. Line a large (14x20 inch) half sheet pan sized baking pan with parchment paper and set aside.

To a large mixing bowl whisk together 2 cups of the all-purpose flour, granulated sugar, baking powder, baking soda, salt and lemon zest.

To a small bowl, stir together the buttermilk and cooled melted butter until the butter starts to harden and form tiny clumps with the buttermilk. This ensures the butter mixes evenly into the biscuit dough resulting in light, fluffy biscuits.

Add the buttermilk mixture to the bowl of dry ingredients and gently fold to combine until the dry ingredients have been absorbed by the buttermilk. You should have a very rough biscuit dough. Do not overmix or you will end up with tough blueberry biscuits when baked.

In a small bowl, gently toss the fresh blueberries with the remaining 2 tablespoons of all-purpose flour. This helps to keep the blueberries evenly dispersed in the biscuit dough when combining.

Gently fold the flour coated fresh blueberries into the biscuit dough being very careful not to break apart the blueberries.

Using a large cookie scoop, approximately 2 ½ inch wide or ½ cup, and gently scoop out a level scoop. Be careful not to pack the biscuit dough too tightly when scooping. Place the scoop of blueberry biscuit dough onto the prepared baking sheet. Repeat until all eight biscuits have been scooped and placed onto the prepared baking sheet being sure to leave about 2 inches of space between each biscuit.

Using your fingers, gently flatten the dome of the scooped biscuits and shape the sides of the blueberry biscuit to a more uniform thickness. The blueberry biscuits should be approximately 3 inches wide by ¾-1 inch thick. You can dip your fingertips into a small amount of all-purpose flour to help keep them from sticking to the biscuit dough if needed when shaping your blueberry biscuits. Shaping the biscuits ensures they bake up evenly.

Bake the blueberry biscuits for 16-18 minutes or until they are golden brown and the blueberries start to burst. Remove the baking sheet from the oven and allow the blueberry biscuits to cool on the baking sheet for 5 minutes before placing them onto a cooling rack, placed over a separate piece of parchment paper, to cool completely before adding the glaze.

To make the glaze, whisk together the sifted powdered sugar, milk, fresh lemon juice and vanilla extract in a small bowl until smooth. The consistency of the glaze should be thin enough to easily drizzle over the biscuits with a spoon similar to the thickness of honey. You can add ½-1 teaspoon of additional lemon juice to thin out the glaze if too thick or 1-2 tablespoons of additional powdered sugar to thicken the glaze if too thin.

Using a spoon, drizzle the glaze in a back and forth motion over the tops of each blueberry biscuit. Do not add too much glaze drizzle to the tops of the blueberry biscuits to allow the beautiful fresh blueberries to still be seen when served. Allow the glaze to set for 10-15 minutes before plating and serving.