Blueberry Lemon Cobbler

BUTTERMILK BISCUIT CRUST—-
3 cup self-rising cake flour
3/4 cup unsalted butter
1 1/4 cup buttermilk
—-FILLING—-
3 pint blueberries rinsed and picked over
3/4 cup sugar
2 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
3 tablespoon unsalted butter
—-FOR FINISHING—-
1 buttermilk
1 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.