Preheat oven to 425 degrees.

To make using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. Or if using a 9×13 pan, spray with non-stick spray and set aside.

In a large bowl, beat egg and then mix in buttermilk and vanilla.

Add flour 1/3 at a time, stirring just until combined between each addition.

Add in the baking powder, baking soda, salt & sugar along with 4 Tbsp of the butter. Cut in with a pastry cutter or fork until everything is incorporated.

Add blueberries and stir to combine.

Place remaining 2 Tbsp butter in whatever pan you’re cooking the biscuits in. You want to place biscuits in a hot pan. So you can and it to pre-heat cast iron skillet warming on the stovetop. Or place the 9x13 pan in the oven with the butter, then remove once butter is melted.

Scoop out about 3 TBSP worth of dough for each biscuit and arrange in the skillet.

Bake at 425 degrees F for 15-18 minutes until golden brown.

Whisk together all the ingredients and drizzle over the warm biscuits. Makes 10-12 biscuits.