1-Preheat oven to 450°F (232°C). Spray a 9×9-inch glass or ceramic baking dish with nonstick cooking spray to ensure even baking metal pans might lead to uneven results, so stick with glass if possible.

2-Melt the butter in the microwave and pour it into the prepared dish, creating a buttery base that the dough will swim in for extra moisture.

3-In a large bowl, combine 2 ¼ cups all-purpose flour, ¼ cup granulated sugar, 1 Tablespoon aluminum-free baking powder, and ½ teaspoon salt; stir until evenly mixed.

4-Gradually stir in 1 ¾ to 2 cups buttermilk until a sticky dough forms remember, overmixing can make the biscuits tough, so keep it gentle.

5-Fold in 1 ½ cups blueberries carefully to distribute them without crushing, which helps maintain a tender texture as per key tips.

6-Pour the dough over the melted butter in the dish and spread it evenly using a hand sprayed with nonstick spray for easy handling.

7-Cut the dough into 9 squares directly in the dish, then bake on the middle rack for 25-30 minutes, rotating once for even browning. Once done, a toothpick should come out clean.

8-Mix powdered sugar with 2-3 Tablespoons milk to make a glaze, then drizzle it over the warm biscuits and let them cool slightly before serving.