1-Start: Start by preheating your oven to 400°F, which sets the stage for that golden bake. This method comes from a trusted source, much like tips you might find in a guide to easy buttermilk biscuits recipes online.

2-Prepare the butter: First, place 1 tablespoon of the cold unsalted butter in an 8×8-inch baking pan and let it melt in the oven as it heats. Once melted, brush it on the bottom and sides of the pan to give your biscuits a nice base. Meanwhile, cut the remaining 10 tablespoons of cold unsalted butter into small pieces so they’re ready to go.

3-Mix dry ingredients: Next, 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. This mix ensures everything is even and sets up the dough for success. Add those butter pieces and use your fingertips to smash them into the flour until it looks like coarse meal or try a pastry blender to make it easier on your hands.

4-Add blueberries and buttermilk: Gently toss in 1 ½ cups fresh blueberries so they don’t get crushed, keeping their shape and color intact. Then, stir in 1 ⅔ cups cold buttermilk just until no dry spots remain, being careful not to overmix. This keeps the biscuits tender and flaky.

5-Transfer and bake: Transfer the dough to your prepared pan, spreading it evenly into the corners, and score it into 9 squares using a bench scraper sprayed with nonstick. Bake for 40-45 minutes until the tops are browned and a knife comes out clean. Let them cool for 5 minutes before moving on.

6-Prepare honey butter and finish: For the honey butter, melt 2 tablespoons unsalted butter, 1 tablespoon honey, and a pinch of salt in a microwave-safe bowl, then stir to combine. Brush it over the biscuits after flipping them out, and let them cool another 10 minutes. Serve warm for the best taste, and remember, if you use a 9×9-inch pan, check them a bit earlier as they might bake faster.