| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Dairy | Fruits/nuts, Desserts | 8 | Servings | |
INGREDIENTS
| 3 | c | Self-rising cake flour |
| 3/4 | c | Unsalted butter |
| 1 1/4 | c | Buttermilk |
| 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 |
| Buttermilk | ||
| Sugar |
INSTRUCTIONS
BUTTERMILK BISCUIT CRUST FILLING FOR FINISHING 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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