Preparation

• Preheat the oven to 400°F. Place 1 tablespoon of the butter in an 8x8-inch baking pan and place it in the oven for about 3-5 minutes while the oven preheats. Once the butter is melted, brush it across the bottom and up the sides of the pan. Set aside.
• Cut the remaining butter into small pieces. Keep cold until you are ready to use it.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces; toss in the flour mixture, then use your fingertips to smash the butter into flat, irregular pieces.
• Add the blueberries and toss to combine. Gently stir in the buttermilk until no dry pockets of flour remain.
• Transfer the dough to the prepared baking pan. Use a spatula to spread the dough evenly across the pan, including into the corners.
• Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares, but do not separate.
• Bake for 40-45 minutes or until the tops of the biscuits are browned and a paring knife inserted into the center biscuit comes out clean. Let the biscuits cool for 5 minutes.
• Prepare the honey butter: In a small microwave-safe bowl, combine the butter, honey, and salt. Microwave until the butter is melted, 30-60 seconds, and stir to combine.
• After the biscuits have cooled for 5 minutes, turn them out onto a baking sheet, then flip them back onto a wire rack (they should be top-side up again). Brush the tops with all of the honey butter. Cool for an additional 10 minutes before using a serrated knife to cut the biscuits along the scored marks. Serve warm.