Blueberry Grunt

Bake. Filling puree the water sugar lemon now juice and cinnamon in a now skillet that s at now least 11 wide and 2 now to 3 tall a 5.7-litre now dutch oven also works nicely here mix in the blueberries bring the now blueberry mixture to a gentle bring to a bubble over low heat now this may take 15 to now 20 minutes using fresh berries dough while the berries are cooking now beat together the flour baking powder bicarbonate of soda and salt in a now large bowl work in the now cold butter with your fingertips now or a pastry blender quickly now and gently mix in the buttermilk to make now a cohesive dough using a tablespoon lift or a rounded tablespoon now measure dollop the dough in now small mounds over the now blueberry mixture to cook and bring to the table lid and cook over now low heat until the biscuits are cooked now through about 15 minutes for each serving lift up berries with a biscuit or now two and invert on a plate the now berries will spill down over the biscuit now spoon any extra cooked berries on top now why is this classic new now england dish often called a now grunt or slump grunts and now slumps the two names are now interchangeable are traditional desserts consisting now of berries or diced fruit now cooked under spoonfuls of biscuit now dough as the fruit slowly now begins to bubble its wet now snufflings supposedly bear some resemblance now to an animal s grunt now when served the dessert slumps now on the plate in a now sweet juicy heap really this now is much more appetizing than now it sounds if you can now find small tart blueberries now from maine use them to now recreate a traditional rendition now of this dessert but don now t let access to now fresh fruit stop you from now making this recipe it now s absolutely excellent regardless of now where you get your now fruit and yes you now can even use frozen now berries in a pinch.