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Butter Biscuits & Dumplings

Dumplings Version Below


½ c. butter

2 cups flour of your choice, spelt, unbleached or a mixture of both

1 tbsp. sugar, if desired

1 tbsp. baking powder

1 tsp. salt

½ tsp. black pepper

¾ fermented milk, buttermilk or plain milk


Heat oven to 450° F.

Cut shortening into the flour, sugar, salt, baking powder and black pepper until mixture resembles find crumbs. Stir in just enough milk to bring the dough together, too much milk makes the dough sticky, not enough makes it dry.

Turn dough onto lightly floured surface and knead gently for 1 minute. Press into a ring and use a roller to bring the dough to a ½-inch thickness. Use a cutter to cut out your forms and place onto an ungreased cookie sheet about 1-inch apart.

Bake for 10-12 minutes or until golden brown.

Serve immediately with more butter!

Dumpling and Stew Version:

Using your fingers, break the ready dough into 2-inch pieces and drop into your simmering stew, place the stew in a 375° F oven and bake 20 minutes or till dumplings are golden brown. 

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