• With the oven rack in middle position, heat oven to 400℉. Melt the tablespoon of butter and brush the bottom and sides of an 8-inch square baking pan.
• Add the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a large bowl. Whisk to combine.
• Add chilled butter to flour mixture. Use your fingers or a pastry cutter to mash the butter into small, irregular pieces.
• Toss the blueberries into the dough and mix.
• Gently stir in the buttermilk into the dry ingredients until the flour is absorbed. Avoid over mixing!
• Transfer the dough to the buttered pan and spread dough out to the corners.
• Using a bench scraper sprayed with vegetable oil or baking spray, cut dough into 9 equal squares. Do not separate the biscuits; just the lines to make cutting the biscuits easier after baking.
• Bake at 400°F until browned on top and a wooden skewer or knife tip inserted into the center biscuit comes out clean. This should take 40 to 45 minutes. Rotate the pan midway through the baking time and cover loosely with foil if the tops are getting too brown.

Honey Butter

• While the biscuits bake, combine the butter, honey, and salt in a small bowl. Microwave until butter is melted, about 20 seconds. Stir to combine and set aside.
• Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then re-invert biscuits onto wire rack. Brush biscuit tops with all the honey butter and cool for 10 minutes. Using a serrated knife, cut biscuits along scored marks and serve warm.