Blackberry Cobbler with Drop Cream Biscuits

• 2 1/2 pints (5 cups) fresh blackberries
• 1/2 cup sugar, or to taste (depending on the sweetness of the berries)
• 2 tablespoons unsalted butter, melted
• Zest and juice of 1 lemon
• 2 tablespoons cornstarch, sifted
• 2 1/2 cups self-rising flour (see Know-how, page 53)
• 2 tablespoons sugar, plus more for sprinkling on top
• Pinch of freshly grated nutmeg
• Pinch of kosher salt
• 2 cups heavy cream
• 2 tablespoons unsalted butter, melted

1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish or a 9- or 10-inch ovenproof skillet.
3. Combine the blackberries, sugar, butter, lemon zest and juice, and cornstarch in a bowl and stir to mix.
4. Spoon the berry mixture into the prepared baking dish or skillet and spread evenly.
5. In a separate bowl, combine the flour, sugar, nutmeg, and salt and stir to mix.
6. Create a well in the center of the flour mixture, pour in the cream, and mix to form a soft dough.
7. Top the blackberry mixture with heaping spoonfuls of the dough, covering the fruit almost completely.
8. Brush the tops of the biscuits with the butter, sprinkle with additional sugar, and bake for 40 to 45 minutes, until the biscuits are golden brown and the fruit is bubbling around the edges.
9. Remove from the oven and let cool slightly before serving.

pints, sugar, unsalted butter, lemon, cornstarch, flour, sugar, nutmeg, kosher salt, heavy cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/blackberry-cobbler-with-drop-cream-biscuits-383802 (may not work)