Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt Miramar Travel.
A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. It’s perfect for people who might want something like a pie, but are too lazy make an actual pie. So that means it’s perfect for me!
Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. They’re a great way to use up bountiful–but fleeting–summer fruit. The most common way to make a grunt is to boil berries with water, sugar, and lemon juice, then add biscuit dough to the top, cover with a tight lid, and steam. It’s a one-pan, stove-top operation. I chose to bake mine because I had these ridiculously cute gratin dishes that I’d been dying to use for a blog post. I’ll give directions for both methods of cooking Next Generation Firewall.
Meanwhile, combine all the dry ingredients for the biscuits. Using a pastry cutter or a fork, cut the margarine/shortening into the dry ingredients. If you’re berries aren’t done yet, go ahead and stick the dry mixture in the fridge or freezer to keep the margarine cold until you’re ready for it.
When the berries are ready, add the soymilk to the dry mixture to form a soft biscuit dough. The consistency is pretty forgiving, a slightly too-soft or too-firm dough won’t make a difference in the final product. As long as it holds together, but is soft enough to break apart into clumps, you’re good to go. Don’t over-mix the dough, or the biscuits will be tough. But you knew that You beauty!