Blueberry Grunt ✅

Ingredients

• Filling
• 1 cup water
• 1/2 cup granulated sugar
• 2 T lemon juice
• 1/2 teaspoon cinnamon, optional
• 1 quart (680g) blueberries
• Dough
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 T (57g) butter, cold
• 1 cup (227g) buttermilk, cold

Steps

1. To make the filling: Blend the water, sugar, lemon juice, and cinnamon in a skillet that’s at least 11” wide and 2” to 3” tall. (A 6-quart Dutch oven also works nicely here.) Stir in the blueberries.

2. Bring the blueberry mixture to a gentle boil over low heat. This may take 15 to 20 minutes using fresh berries.

3. To make the dough: While the berries are cooking, whisk together the flour, baking powder, baking soda, and salt in a large bowl.

4. Work in the cold butter with your fingertips or a pastry blender.

5. Quickly and gently stir in the buttermilk to make a cohesive dough.

6. Using a tablespoon scoop or a rounded tablespoon measure, dollop the dough in small mounds over the blueberry mixture.

7. To cook and serve: Cover and cook over low heat until the biscuits are cooked through, about 15 minutes.

8. For each serving, scoop up berries with a biscuit (or two) and invert on a plate; the berries will spill down over the biscuit. Spoon any extra cooked berries on top.

9. Storage information: Store any leftover berries and biscuits, covered, in the refrigerator for several days; reheat before serving.

Notes