1-Gathering and Prepping Your Ingredients: First off, preheat your oven to 400°F and place 1 tablespoon of butter in an 8×8-inch baking pan to melt for 3-5 minutes. This step gives your biscuits that extra buttery base I love so much. Once melted, brush it over the pan’s bottom and sides, then set it aside while you prepare the rest.

2-Mixing the Dough: Next, cut the remaining 10 tablespoons of cold 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 everything is evenly mixed. Add those butter pieces and use your fingertips to break them into flat, irregular bits until the mixture looks like coarse meal it’s okay if it’s not perfect; that’s what adds the fluff! Now, gently toss in 1 ½ cups fresh blueberries so they’re coated and don’t get squished. Stir in 1 ⅔ cups cold buttermilk just until no dry flour remains; the dough will be thick and sticky, which is exactly how you want it for those light, airy layers.

3-Baking and Finishing Touches: Spread the dough evenly into your prepared pan, making sure to cover the corners. Lightly spray a bench scraper with nonstick cooking spray and score the dough into 9 equal squares without cutting all the way through. Pop it in the oven and bake for 40-45 minutes until the tops are nicely browned and a knife inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then turn them out onto a baking sheet and flip them top-side up on a wire rack. Meanwhile, microwave 2 tablespoons unsalted butter, 1 tablespoon honey, and a pinch of salt until melted, stir it together, and brush it all over the biscuits. Cool for another 10 minutes before cutting along those scores and serving warm. For more baking inspiration, explore fresh cherry scones that pair perfectly with this style of treat.