Blueberry Grunt

From Cook's Country | August/September 2008

Why this recipe works:

To develop a better Blueberry Grunt recipe, we cooked down half of the berries until jammy to thicken the filling, and then stirred in the remaining berries before topping the mixture with the dumplings. A bit of cornstarch further tightened the filling without making it stiff. Replacing the… read more

To develop a better Blueberry Grunt recipe, we cooked down half of the berries until jammy to thicken the filling, and then stirred in the remaining berries before topping the mixture with the dumplings. A bit of cornstarch further tightened the filling without making it stiff. Replacing the milk in the biscuits with buttermilk added nice tang. The buttermilk also reacted with the baking soda, making the dumplings much lighter. For light and fluffy biscuits, we placed a kitchen towel under the lid during cooking to absorb condensation. We sprinkled cinnamon sugar on the cooked dumplings before serving to provide a final burst of flavor and crunch to our Blueberry Grunt recipe.

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Serves 12

Do not use frozen blueberries here, as they will make the filling watery. You will need a clean kitchen towel for this recipe.

Ingredients

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