Preheat oven to 425 degrees F.

In a large bowl, mix together flour, baking powder, baking soda, and salt.

Using the coarse side of a box-grater [the largest holes] grate straight-from-the-fridge butter into the flour mixture and mix well with a fork. If you're lucky enough to own a pastry cutter you can cut the butter in that way also!

Add your lemon zest, mix, and set aside.

In a smaller bowl, whisk together your milk, vanilla, and honey.

Slowly pour into flour mixture while gently mixing with a fork. Once all the milk has been added the dough will be a bit dry.

Knead [in the bowl] for 5 or 6 strokes to evenly distribute the liquid and moisten the dough.

Next grab your blueberries. If you're using frozen berries that have been thawed or overly-ripe and "smooshy" berries, the dough will get very wet if you add too many. Start with 1/2 cup of berries and see how wet your dough is before adding any extra. If using fresh, firmer berries, 3/4 cup should do the trick!

Fold the berries into the dough, gently kneading a few more times.

I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.

Roll out your dough onto a lightly floured surface and flatten until about 1-inch thick.

Use a biscuit cutter to cut out approximately 6 biscuits from the dough.

Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425 F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden, but times will vary a tad based on your oven's temperament.

If you're making the glaze, simply whisk ingredients together and adjust to taste. Adding more powdered sugar will thicken the glaze while the lemon juice will thin the mixture while adding tartness. Play with your food! For the compote, combine all ingredients and smash with a fork to form a thick blueberry syrup of sorts. Leave a few whole for added texture! You can use a blend of cinnamon and sugar if you're out of honey and lemon or just play around with add-ins based on taste preference - it's super versatile! I love it poured cold over hot biscuits but it also tastes insanely good heated up in a small saucepan prior to drizzling.