Recipe - Blueberry Lemon Cobbler

BUTTERMILK BISCUIT CRUST
3 cup Selfrising cake flour
Three fourths cup Unsalted butter
1 One fourth cup Buttermilk

FILLING
3 pt Blueberries
rinsed and picked over
Three fourths cup Sugar
2 teaspoon Finely grated lemon zest
One half teaspoon Freshly grated nutmeg
One half teaspoon Ground cinnamon
3 tablespoon Unsalted butter

FOR FINISHING
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle level.
Place blueberries in a bowl and add remaining filling ingredients, except
butter. Toss well to combine and pour filling into a 2quart gratin dish or
other baking dish. Distribute pieces of the butter evenly on the filling.
On a floured surface, with the palms of the hands, press out the dough to
the size of the baking dish and slide a thin cookie sheet under it. Slide
the dough onto the filling. Cut 3 or 4 vent holes in the crust with the
point of a knife. Paint the top crust evenly with the buttermilk and
sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve warm or
at room temperature with whipped cream or vanilla ice cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini