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Preheat oven to 450°F. Place the stick of salted butter in an 8×8-inch baking dish and melt in the oven. Remove and set aside.
In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly damp. This releases the lemon oils and deepens the citrus flavor.
Whisk the flour, baking powder, salt, and poppyseeds into the lemon sugar mixture until evenly combined.
In a separate bowl, whisk together the buttermilk, melted butter, and vanilla extract. Add to the dry ingredients and stir just until combined. The dough will be loose and thick — do not over-mix!
Pour the dough directly into the baking dish over the melted butter. Gently spread to the edges. Lightly score into 9 squares with a knife.
Bake for 25–30 minutes, until deeply golden on top with crisp, buttery edges. Tent if biscuits brown too quickly- with this batch tent about 14 minutes in.
Whisk all glaze ingredients until smooth and pourable. Drizzle over the biscuits while warm so the glaze melts slightly into the surface.