1-Creating these blueberry biscuits starts with preheating your oven to 400°F, a simple step that sets the stage for success. Place 1 tablespoon of the cold unsalted butter in an 8×8-inch baking pan and let it melt in the oven for 3-5 minutes while it preheats. Once melted, brush the butter evenly on the bottom and sides of the pan and set it aside for later.

2-Next, cut the remaining 10 tablespoons of cold unsalted butter into small pieces. In a large bowl, whisk together 3 cups all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 ¼ teaspoons fine sea salt until well combined.

3-Add the cold butter pieces and use your fingertips to smash them into flat, irregular pieces, creating a coarse meal texture. Gently toss in 1 ½ cups fresh blueberries to keep them intact, then stir in 1 ⅔ cups cold buttermilk until no dry spots remain the dough will be thick and sticky at this point.

4-Shaping and Baking: Transfer the dough to the buttered pan, spreading it evenly to the edges for uniform baking. Lightly spray a bench scraper with nonstick spray and score the dough into 9 equal squares without cutting all the way through. Bake for 40-45 minutes, or until the tops are golden brown and a paring knife inserted in the center comes out clean.

5-Let the biscuits cool for 5 minutes in the pan. While they cool, prepare the honey butter by microwaving 2 tablespoons unsalted butter, 1 tablespoon honey, and a pinch of salt until melted, then stir to combine. Turn the biscuits out onto a baking sheet, flip them right side up on a wire rack, brush with the honey butter, and let them cool for 10 minutes before cutting and serving warm.