CHICKEN AND DUMPLINGS (CRACKLE BARREL)

8 Servings

REGULAR DUMPLINGS

2 cups flour

1/2 teaspoon baking powder

1 pinch salt

2 TBL butter

1 cup buttermilk

SOURDOUGH DISCARD DUMPLINGS

1 cup discard

2-2/12 C Flour

2 TBL butter

1/2 C warm broth, milk or buttermilk

1 tsp baking powder

1 tsp salt

6-8 cups chicken broth

3 cups cooked chicken

Combine the flour, baking powder, and salt. 

Cut the butter into the dry ingredients with a fork or pastry blender. 

Stir in the milk and discard if using, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. 

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It’s okay for them not to be exact. Just eyeball it. Some will be bigger, some smaller, and some might be shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

Bring broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15 to 20 minutes or until they don't taste doughy.

Add the cooked chicken to the pot and serve.