Blueberry Grunt
This recipe is great with either fresh blueberries or frozen. It is delicious hot off the stove with ice cream or for breakfast the next morning with a cold glass of milk. Essentially, a grunt is a cobbler with a steamed biscuit crust you'll cook on your stove-top.
You'll need:
1 c. sugar
1 c. water
1/2 tsp cinnamon (I do a little more because I LOVE cinnamon).
20-32 oz frozen blueberries (depending on how small the blueberries are or how big a bag you can get)
*If you're using fresh, 1 qt plz
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tblsp cold butter
1 c. buttermilk
Easy to make!
1) In a sautepan (with a lid!), combine your water, sugar, and cinnamon. Stir over medium heat. You can add a squeeze of lemon juice if you want some brightness in this step.
2) Once your sugar is dissolved, add your blueberries and bring to a gentle boil.
3) While your shizz is boiling, combine your dry ingredients, mixing well. Cut in your butter either using a pastry blender, two knives, or you can rub it in with your fingers.
4) Quickly stir in the buttermilk. The dough will seem a little shaggy - not to worry!
5) Drop blobs of your dough over your gently boiling berries until covered.
6) Cover and reduce heat. Simmer until the biscuits have steamed up nicely (about 15 or so minutes).
When you serve it, dip down with your spoon to get a nice heap and then invert it so the biscuit is on bottom and the warm berries fall over the top. The next morning after you store your leftovers in the fridge, it is equally as delicious because all the juices suck right into the biscuit batter. OM NOM NOM.
You'll need:
1 c. sugar
1 c. water
1/2 tsp cinnamon (I do a little more because I LOVE cinnamon).
20-32 oz frozen blueberries (depending on how small the blueberries are or how big a bag you can get)
*If you're using fresh, 1 qt plz
2 c. flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tblsp cold butter
1 c. buttermilk
Easy to make!
1) In a sautepan (with a lid!), combine your water, sugar, and cinnamon. Stir over medium heat. You can add a squeeze of lemon juice if you want some brightness in this step.
2) Once your sugar is dissolved, add your blueberries and bring to a gentle boil.
3) While your shizz is boiling, combine your dry ingredients, mixing well. Cut in your butter either using a pastry blender, two knives, or you can rub it in with your fingers.
4) Quickly stir in the buttermilk. The dough will seem a little shaggy - not to worry!
5) Drop blobs of your dough over your gently boiling berries until covered.
6) Cover and reduce heat. Simmer until the biscuits have steamed up nicely (about 15 or so minutes).
When you serve it, dip down with your spoon to get a nice heap and then invert it so the biscuit is on bottom and the warm berries fall over the top. The next morning after you store your leftovers in the fridge, it is equally as delicious because all the juices suck right into the biscuit batter. OM NOM NOM.