Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 325 degrees. combine blueberries, condensed milk, and lemon peel in bowl. in large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture. spread in greased 9-inch square baking pan. in small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly. add nuts, sprinkle over cobbler. bake 1 hour or until golden brown. serve warm with ice cream and blueberry sauce.

Target recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.