Recipe: Buttermilk Dumplings
A solid, easy, multipurpose dumpling recipe is indispensable, in my opinion. It can be used to top a savory meat stew, but can also transform some cooked fruit into a delicious cobbler. You can also use this recipe to make a side of biscuits for soup, or the base for strawberry shortcake!
This is my favourite dumpling recipe. It can easily be doubled or halved, depending on need.
- 3/4 cup buttermilk
- 1/4 cup butter, melted and cooled slightly
- 2 eggs
- 2 cups all-purpose flour
- 4 tsp baking powder
- 2 tbsp sugar (use 4 tbsp, if this is for a dessert)
- 1 tsp salt
Beat eggs. Whisk in buttermilk and melted butter. Set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Add dry ingredients to wet ingredients and stir with a fork to make a soft, sticky dough. Drop by teaspoonfuls on top of the stew or dessert.
Dumplings will require a minimum cooking time of 30min at 375F or simmered with the cover on for 35min, so adjust cooking time/temp of your dish accordingly.
If you prefer a more biscuit-like crunchy topping on your dish, bake in the oven uncovered.
To make biscuits:
Mix recipe as directed. Drop by spoonfuls onto a lined baking sheet or into greased muffin tins. Bake at 375F for 20 minutes.
Makes approx 10 biscuits.
Add 1/2 cup grated old cheddar and 2 tsp dill to the mixture for savory biscuits. Bake as directed for biscuits.
To make shortcake:
Mix recipe as directed, using 4 tbsp of sugar instead of 2. Spread dough in greased 9.5" x 7" baking dish. Bake at 375F for 30 minutes, or until tests done with a toothpick.
Makes approx 8 servings.