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.