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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.