This oddly named dessert promises juicy berries topped with biscuity dumplings-and there's no need to turn on the oven. But it can easily become a soggy, bland mess.
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 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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