We prefer the flavor of fresh blueberries here, but you can also use 1½ cups (7 ½ ounces) of frozen blueberries that have been thawed, drained, and then patted dry with paper towels. If you have leftover buttermilk, it can be frozen in ice cube trays, transferred to zipper-lock freezer bags, and frozen for up to a month. Upon thawing, the whey and the milk solids will separate; simply whisk the buttermilk back together before using it.

FOR THE BISCUITS: Adjust oven rack to middle position and heat oven to 400 degrees. Brush bottom and sides of 9 inch metal pie pan with melted butter or cooking spray.

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.

Using large 2” or 2.5” cookie scoop sprayed with cooking spray (optional), transfer dough to prepared pan. Reduce oven temperature to 375 and bake 45 minutes.

FOR THE HONEY BUTTER: Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.

Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Pull biscuits apart and serve warm.