Blueberry Buttermilk Biscuits with Honey Butter

1. Preheat Oven

First, position your oven rack in the middle and preheat your oven to 400°F. This ensures the biscuits bake evenly.

2. Prepare Baking Pan

While the oven heats up, take an 8-inch square baking pan and brush it with 1 tablespoon of melted butter to prevent sticking.

3. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mixture forms the base of your biscuits.

4. Integrate Butter

Add the chilled butter pieces into the flour mixture. Using your fingertips, gently smash the butter into irregular flat pieces. These little butter pockets will create those delightful flaky layers we love in biscuits.

5. Add Blueberries

Next, toss the blueberries into the flour mixture until they are well-coated. This helps to evenly distribute the blueberries and prevents them from sinking to the bottom during baking.

6. Add Buttermilk

Pour in the chilled buttermilk and gently stir until you no longer see dry pockets of flour. Be careful not to overmix; you want to keep the dough light and tender.

7. Transfer Dough

Transfer the dough into your prepared baking pan, spreading it out evenly. Using a bench scraper or a knife, score the dough into 9 equal squares. This step makes it easier to separate the biscuits after baking without disrupting their shape.

8. Bake Biscuits

Place the pan in your preheated oven and bake for 40-45 minutes until the tops are golden brown. To check for doneness, insert a paring knife into the center; it should come out clean.

9. Prepare Honey Butter

While the biscuits are baking, prepare the honey butter. In a small microwave-safe bowl, combine 2 tablespoons of unsalted butter, 1 tablespoon of honey, and a pinch of salt. Microwave for about 30 seconds until the butter is melted and the honey is well mixed.

10. Cool Biscuits

Once the biscuits are done, let them cool in the pan for about 5 minutes. Then, turn them out onto a baking sheet and reinvert them onto a wire rack so they cool right-side up. Brush the tops with your honey butter and let them cool for another 10 minutes.