• 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.

For individual baked grunts:

• Transfer berry mixture to individual ramekins or gratin dishes, filling only half-full.
• Add biscuit mixture on top.
• Sand with sugar and place all the grunts on a baking sheet (this will help you take them out of the oven safely).
• Bake for 20 minutes, serve warm.