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.
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 ⅛inch (