In my kitchen

Bonjour!

Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!

Enjoy!

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Butter Biscuits & Dumplings

Butter Biscuits & Dumplings

Butter Biscuits & Dumplings

Makes 16 dumplings

I have used this recipe so often, the pages have come out of the cookbook, this cookbook is Betty Crocker’s Cookbook! I favor many recipes in this book, though most I have changed over the years.

What is happening is the more comfortable I am getting in the kitchen, the less I use recipes, even when it comes to baking. I asked my daughter in law Jenny if this was because I was getting good at baking, or if it just means I am lazy, she says it’s because I'm good! So I am taking her word for it.

Even though I use the base of the recipe from the cookbook, I do make enough changes, it is not really that recipe at all, the recipe is truly just a guideline, for example, I use butter, more butter, not shortening, I also use fermented milk or buttermilk, though milk will work as well.

Something else to keep in mind, you can roll out this dough and make honest to goodness biscuits, or you can do like I do also, place the dough using a tablespoon over a simmering stew to create dumplings.

SO here it is, my version of Biscuits for the family.

INGREDIENTS:

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

INSTRUCTIONS:

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 on 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.

Bon Appétit!

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