Cooking Instructions:

Preheat your oven to 425°F. Prepare a baking sheet by greasing it with butter or lining it with parchment paper.

In a large mixing bowl, combine the flour, sugar, and baking powder. Cut in cold butter with a pastry cutter or your fingers until the mixture resembles a coarse meal.

Gently fold in the blueberries, being careful not to break them. Frozen blueberries added to the dough can help prevent juice oozing during baking.

Pour in the buttermilk gradually, mixing just until the dough comes together. Avoid overmixing to keep the biscuits tender.

Turn the dough out onto a floured surface and gently knead it a few times until smooth. Pat the dough to about 1-inch thickness.

Use a biscuit cutter to cut out rounds from the dough. Place the cut biscuits onto the prepared baking sheet.

If desired, brush the tops of the biscuits with melted butter for a golden finish.

Bake in the preheated oven for 10 to 15 minutes or until biscuits are golden brown on top.

Remove from the oven and let cool slightly before serving. Drizzle with glaze or top with honey butter if desired.

Extra Tips:

For the best results, use cold buttermilk and butter straight from the refrigerator. This will help create that flaky texture that's characteristic of a good biscuit.

Additionally, if you want to experiment with flavors, consider adding a teaspoon of lemon zest to the dough for a revitalizing twist.

When drizzling glaze, adjust the consistency to your liking, as a thicker glaze will stay on top while a thinner one will soak into the biscuits.