1-First, preheat your oven to 400°F and place 1 tablespoon of the cold unsalted butter in an 8×8-inch baking pan. Heat it for 3 to 5 minutes until melted, then brush the butter over the pan’s bottom and sides to prevent sticking. Keep the rest of the butter cold for the best flaky texture.

2-Next, in a large bowl, whisk together 3 cups of 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. Cut the remaining 10 tablespoons of cold butter into small pieces and use your fingertips to smash them into the dry mixture until it resembles coarse meal. Gently add 1 ½ cups of fresh blueberries and toss to combine, being careful not to break them.

3-Stir in 1 ⅔ cups of cold buttermilk until no dry flour remains; the batter will be thick and sticky. Transfer the dough to the prepared pan and spread it evenly into the corners. Use a lightly sprayed bench scraper to score the dough into 9 equal squares without separating them.

4-Baking and Finishing Touches: Bake the biscuits for 40 to 45 minutes until the tops are browned and a knife inserted in the center comes out clean. Let them cool for 5 minutes in the pan. While they cool, prepare the honey butter by melting 2 tablespoons unsalted butter, 1 tablespoon honey, and a pinch of salt in the microwave for 30 to 60 seconds, then stir to combine.

5-Turn the biscuits out onto a baking sheet and flip them onto a wire rack with the top side up. Brush the honey butter over the tops and let them cool for another 10 minutes. Finally, cut along the score marks with a serrated knife and serve warm. This recipe makes 9 delicious biscuits, perfect for sharingquick breakfast ideas like the ones on our site.