Cracker Barrel Chicken n' Dumplings

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2 cups flour

½ teaspoons baking powder

1 pinch salt

2 tablespoons butter

1 cup buttermilk, a bit less than a full cup

2 quarts chicken broth

3 cups cooked chicken


1. In a bowl, combine the flour, baking powder and salt. 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.

2. Roll the dough out thin with a heavily floured rolling pin. 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.

3. 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.

Bon Appetit!

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