A grunt is like a cobbler, only made on the stovetop instead of in the oven. Juicy blueberries are cooked with dumplings and are perfect served with a scoop of vanilla ice cream or a drizzle of half and half.
1 cup water
1 cup sugar
1 large lemon, rind grated and half of the lemon juiced (reserve the other half for another use)
1/2 teaspoon ground cinnamon (optional)
4 cups (1 quart) blueberries, washed (you can also use frozen berries)
2 cups all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, slightly softened (take it out of the fridge when you start cooking or slightly before and you should be fine)
1 cup buttermilk
Whisk together the water, sugar, lemon juice, and 1 teaspoon lemon rind in a 10-12″ skillet that has a lid (this is one of my FAVORITE kitchen pieces–I love it so much that I don’t even have a place to store it in my kitchen because it’s either being used or washed). Add the blueberries and lemon rind and bring to a simmer over medium heat.
While the blueberries are heating, whisk together the dry ingredients + remaining lemon rind in a medium mixing bowl. Add the butter and mix it with your fingers until the butter is evenly distributed. Add the buttermilk and mix until combined.
When the blueberry mixture is simmering, use a standard cookie scoop to drop the biscuit dough over the blueberries. Turn heat to low, cover, and cook for 15 minutes or until dumplings are cooked through (they won’t look done on top–you may need to cut one open to make sure they’re done).
Serve with blueberries spooned over the biscuits and topped with vanilla ice cream or drizzled with half and half.