Blueberry lemon cobbler

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BLUEBERRY LEMON COBBLER
  Categories: Fruits, Desserts, Malgieri
       Yield: 8 servings
  
 MMMMM------------------BUTTERMILK BISCUIT CRUST-----------------------
       3 c  Self-rising cake flour
     3/4 c  Unsalted butter
   1 1/4 c  Buttermilk
 
 MMMMM--------------------------FILLING-------------------------------
       3 pt Blueberries
            - rinsed and picked over
     3/4 c  Sugar
       2 ts Finely grated lemon zest
     1/2 ts Freshly grated nutmeg
     1/2 ts Ground cinnamon
       3 tb Unsalted butter
 
 MMMMM-----------------------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 2-quart 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.
   
   NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
  
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