Preheat oven to 475°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, sugar, and salt until combined.

Remove the butter from the freezer and use a box grater to shred the frozen butter into the flour and toss lightly until coated. Stir the milk and lemon zest into the butter mix then add the blueberries and gently mix until evenly distributed.

Transfer dough to a lightly floured surface. Sprinkle the top of the dough with flour and gently roll it out into a sheet about 1-inch thick.

Use a cookie cutter to cut out the biscuits and place them on a baking sheet lined with parchment paper. Bake in preheated oven until tops are golden, about 15 minutes.

To make the glaze, add the powdered sugar, lemon juice and water to a small bowl and whisk until smooth. Once biscuits have cooled, drizzle glaze over the top of biscuits and serve.