It may sounds like a funny name, but "grunt" is a favorite dessert of Northeasterners. It's made by stewing fresh fruit on the stovetop, dropping dollops of biscuit batter on top, covering it with a lid, and allowing the biscuits to steam until done. Serve with vanilla ice cream.
2.3 ounces brown rice flour (about 1/2 cup)
1.53 ounces millet flour (about 1/3 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.3 ounces potato starch (about 1/4 cup)
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt, divided
1/4 teaspoon baking soda
4 tablespoons unsalted butter, cut into small pieces
1 cup low-fat buttermilk
2 pounds pitted plums, cut into 1-inch chunks
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon ground ginger
How to Make It
Weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, xanthan gum, 1/2 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Make a well in center of flour mixture, and slowly add buttermilk, stirring with a wooden spoon until combined. Chill until ready to use.
Combine plums, 1/4 teaspoon salt, sugar, and remaining ingredients in a large bowl. Pour into a 10- to 12-inch skillet and place over medium-high heat. Bring to a boil, cover with lid, and decrease heat to medium-low. Cook until liquid begins to thicken, about 15 minutes, stirring occasionally.
Drop dough by spoonfuls, 2 tablespoons each, onto plum mixture. Cover pan, and cook 15 minutes.
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