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Copycat Cracker Barrel chicken and dumplings

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 Cup buttermilk, A Bit Less Than A Full Cup (you can  
use regular milk if needed)

2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions:
In a bowl, combine the flour, baking powder and 


Cut the butter into the dry ingredients with a fork or 

pastry blender. Stir in the milk, mixing with a fork 

until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin 

and something to cut the dumplings with. I like to 

use a pizza cutter. I also like to use a small spatula 

to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling 

pin. 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. Some will be bigger, some 

smaller, some shaped funny.

Use the floured spatula to put them on a heavily 

floured plate. Just keep flouring between the layers 

of dumplings.

To cook them, bring the broth to a boil. Drop the 

dumplings in one at a time, stirring while you add 

them. The extra flour on them will help thicken the 

broth. Cook them for about 15-20 minutes or until 

they not doughy tasting. Add the cooked chicken to 

the pot and you’re done!(

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