• Preheat the oven to 400F. Lightly grease your pan and line with parchment paper so you can lift the biscuits out later for cutting.
• Toss the flour, sugar, baking powder, baking soda, and salt together to combine. Cut in the cold butter. I do this in a food processor for ease. Just pulse until the mixture is evenly crumbly and all the chunks of butter have been incorporated. Then transfer to a bowl.
• Stir the buttermilk and lemon juice into the bowl, and halfway through mixing add the blueberries and gently fold until there is no dry flour left. Don’t overmix, biscuits need a gentle touch. The dough will be shaggy.
• Turn the dough into the prepared pan and use floured fingers to pat it out as evenly as you can. Then an offset spatula to smooth the surface. Be sure to get those corners!
• Use a greased bench scraper to divide the biscuits into 9 squares. Leave them in the pan.
• Bake for 40-45 minutes until golden. Let the biscuits cool in the pan for 5 minutes, then lift out using the parchment paper slings.
• Slice along your cut marks and serve warm with lemon butter.

for lemon butter

• Blend the soft butter and lemon zest until completely combined. Pack the butter into a small glass or jar.