Add all of the ingredients for the blueberry filling into a large skillet.
If you’re going to be making one large grunt and steaming the biscuits, make sure this skillet has a tight fitting lid.
If you’re going to be baking the grunt, preheat the oven to 400º F.
Boil the berries for 10-15 minutes until the mixture has thickened a little.
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
For one large, steamed grunt:
Break the biscuit dough up into small, bite-sized pieces.
Place the pieces on top of the hot, still-cooking berries, spread evenly across the top.
Cover the skillet with a tight fitting lid, reduce the heat slightly, and steam for 15 minutes without peeking.
The biscuits should be puffed up and cooked all the way through.
Serve warm.
For one large baked grunt:
Follow the instructions for a steamed grunt, but place in the oven to bake at 400º F (without a lid) for 20 minutes.
You can sand the biscuits sugar before baking if you like!
Serve warm.
