1 pt. blueberries
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
2 tsp. grated lemon rind
3/4 c. plus 2 tbsp. cold butter
2 c. biscuit baking mix
1/2 c. firmly packed brown sugar
1/2 c. chopped nuts

In bowl, combine berries, sweetened condensed milk and rind. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add berry mixture. Spread in greased 9-inch square baking pan. In bowl, combine 1/2 cup biscuit mix and sugar; cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325 degrees for 1 hour and 10 minutes or until golden. Serve warm with ice cream and Blueberry Sauce.

BLUEBERRY SAUCE: In saucepan combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries; cook and stir until hot.

Makes 9 to 12 servings.