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.

Ingredients:

• 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.

Blueberry Cobbler, with buttermilk dumplings on top.

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.

Variation:

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.