Preheat the oven to 400°F. Place 1 tablespoon of the butter in an 8×8-inch baking pan and place it in the oven for about 3-5 minutes until melted. Brush it across the bottom and up the sides of the pan. Set aside.

Cut the remaining butter into small pieces and keep cold until ready to use.

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, spreading it evenly across the pan.

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. 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.