Cracker Barrel Dumplings

1013890_10200863318699054_1458301716_nIngredients:

  • 2 cups Flour
  • ½ teaspoons Baking Powder
  • 1 pinch Salt
  • 2 Tablespoons Butter
  • 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
  • 2 quarts Chicken Broth
  • 3 cups Cooked Chicken

Directions:

  1. In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
  2. Heavily flour a work surface. You’ll need a rolling-pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
  3. Roll the dough out thin with a heavily floured rolling-pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye-ball it. Some will be bigger, some smaller, some shaped funny.
  4. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
  5. To cook them, bring the 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 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

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