Wild Blueberry Grunt with Lemon Biscuits

In a large pot, combine wild blueberries, 1/2 cup sugar, lemon juice, and water. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and cook for 15-20 minutes, or until the blueberries have softened and the sauce has thickened slightly.

While the blueberries are simmering, prepare the biscuits. In a large bowl, whisk together the flour, baking powder, 2 tablespoons sugar, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Stir in the lemon zest.

Gradually add the milk, stirring until just combined. Do not overmix. The dough will be slightly sticky.

Drop spoonfuls of biscuit dough (about 8-10 biscuits) onto the simmering blueberry mixture, spacing them evenly. Do not stir the dough into the blueberries.

Cover the pot tightly with a lid. Reduce the heat to low and steam for 15-20 minutes, or until the biscuits are cooked through and fluffy. The biscuits should be doubled in size.

Remove from heat and let sit for a few minutes before serving.

Serve warm, spooning the blueberry mixture and biscuits into bowls. Top each serving with a scoop of vanilla ice cream.