°2 cups all-purpose flour (I used White Lily, a flour available at most Southern stores)
°1 tb baking powder
°1 1/2 tsp salt
°3 tb sugar
°1 stick unsalted butter (VERY cold)
°3/4 cup buttermilk (use enough until the dough is just barely moist enough)
°1 ea. frozen blueberries
°1/2 stick of melted salted butter
°1 ea. Granulated sugar
°3 tb milk (or more if not liquid enough)
°1/2 tsp. vanilla
Cut the butter into small balls and place on a waxed paper lined cookie sheet. Putting in freezer for at least 10 mn. Preparing a cast iron skillet with amount of bacon grease. The easiest: fry a piece of bacon, wipe out the pan and you’re good to go!
Preheat oven 500 degrees.
Mix the ingredients for the sauce (powdered sugar, milk, vanilla) and make sure the powdered sugar is completely dissolved.
Mix all the dry ingredients (flour, baking powder, salt, sugar) together then cut into the cold unsalted butter. Cut in until the butter is the size of a pea, relatively well blended. Add buttermilk. Adding until you have just where the dough separates from sides of the bowl. Stir until just combined and spread out on a well-floured surface.
Before knead, preparing surface for knead. (I use a large cutting board for easy cleanup!) Dust the area with flour. Put the dough on the floured area and sprinkle a little flour on the dough. Press down on dough (no need to roll with a pin) and flatten to about 1/2″ thick. Put the blueberries on the dough. Knead several times and flatten to about 1″ thick. (Honestly, the thicker the better, because they rise so well!) The berries will probably start to bleed onto the batter and you’ll start to see flecks of blue as the berries thaw.
Place the cookies in a cast iron skillet and make sure the cookies are touching.
Baking at 500 degrees for about 10-12 minutes. About 6 to 8 minutes, remove the pan from the oven and brush the cookies with melted salted butter. It is an integral part of the cooking process. And be liberal with this, brush the sides of the cookies if they are visible. When you start to see the tops slightly browning (and the blueberries popping), take them out. The temperature in middle of the cookies will remain very hot when removed from the oven and will continue to bake.