Buttermilk Sage Dumplings

Preparation info
  • Yields


    • Difficulty


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.


  • 2 cups (244 g) flour
  • 1 teaspoon salt


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 inch (