Buttermilk Sage Dumplings

Name: Buttermilk Sage Dumplings
Yield: Yields 6 servings
Cuisine: United States
Ingredients: 1 teaspoon baking soda; ¼ teaspoon black pepper; 4 tablespoons butter or lard; ¾ cup (180 ml) buttermilk; 1 teaspoon fresh, chopped sage; 1½ teaspoons baking powder; 1 teaspoon salt; 2 cups (244 g) flour

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Another dumpling is a rolled pastry, a biscuit dough treated rather like a fat German egg noodle. Prepare the chicken and sauce as above, or for a plainer dish, omit the mushrooms and cream. These dumplings are delicious reheated.

Ingredients

2 cups (244 g) flour
1 teaspoon salt

Americas
United States
Main course

Method

Sift the dry ingredients together. Work in the fat until the mixture resembles coarse meal as for biscuits. Add the sage and stir in the buttermilk. Turn out onto a lightly floured surface and knead about 15 strokes, more so than for biscuits. Roll thinly, about ⅛ inch (