Skillet Blueberry Biscuits with Fresh Lime Glaze

This Summer I had the great opportunity to visit the South for the very first time. While visiting there I came to the knowledge that there is a deep desire to pass on traditions from family member to family member. (Not to say that this is any different from what every person feels, however it just seems to be an understatement in EVERY family) Two items that come to the fore front of my mind that was mentioned time and again on my visit that would be passed through the generations are Pyrex & Cast Iron. I think this is AWESOME! I am pleased to say that my own Mother has a few Pyrex dishes set aside for myself as well. I can only hope that one day my own daughter will treasure the pieces I have acquired over my lifetime. Before going to the South, I only had 1 cast iron skillet and a few large Dutch ovens. So I was thrilled when I had the opportunity to visit the Lodge Cast Iron Manufacturing plant in South Pittsburg, Tennessee. Where I was more than happy to purchase (6) new pieces to add to my growing collection. I couldn’t wait to get home to start creating new recipes using them. This recipe is one of many that I have made a couple times upon my return. I can think of nothing better than a fruit filled, golden brown, fresh from the skillet biscuit that has been topped with a fresh lime glaze. ~Mouth Watering!

Skillet Blueberry Biscuits with Fresh Lime Glaze
2 Cups All Purpose Flour
1 TBSP. Baking Powder
1 tsp. Salt
1/4 Cup Sugar
1/2 Cup Butter~ cold
3/4 Cup Buttermilk
1 Cup Fresh Blueberries
1 tsp. Fresh Lime Zest

Glaze~
2 Cups Powdered Sugar
4 TBSP. Fresh Lime Juice
1 tsp. Lime Zest

Sift together the first 4 ingredients. Add cold butter cut into small pieces and blend with a fork. Slowly add in buttermilk, do not over mix. Fold in berries and zest. On a lightly floured surface, pat out dough and cut into desired rounds. Place into a greased 10 inch cast iron skillet. Bake at 400 degree’s for 18-22 minutes. While biscuits bake, mix together glaze. Brush glaze on hot biscuits.