CRACKER BARREL CHICKEN N’DUMPLINS
2 C. Flour
½ Tsp. Baking Powder
1 Pinch Salt
2 Tbsp. Butter
1 C. butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 Quarts Chicken Broth
3 C. Cooked Chicken
A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to.
And it’s not hard to make. Come on, I’ll show you how.
HOW TO MAKE:
1-In a bowl, combine the flour, baking powder and salt.
2-Cut the butter into the dry ingredients with a fork or pastry blender.
3-Stir in the milk, mixing with a fork until the dough forms a ball.
4-Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with.
5-I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
6-Roll the dough out thin with a heavily floured rolling pin.
7-Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it.
8-Some will be bigger, some smaller, some shaped funny.
9-Use the floured spatula to put them on a heavily floured plate.
10-Just keep flouring between the layers of dumplings.
11-To cook them, bring the broth to a boil.
12-Drop the dumplings in one at a time, stirring while you add them.
13-The extra flour on them will help thicken the broth.
14-Cook them for about 15-20 minutes or until they not doughy tasting. 15-Add the cooked chicken to the pot and you’re done!
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