if you don't have a ready supply of buttermilk, you can make a quick substitution for buttermilk by souring some fresh milk. Add 1 tbsp of lemon juice to every 100ml of milk called for in the recipe.
To make the dumplings, cut the shortening or butter into the flour using a pastry cutter or two forks. Stir in buttermilk until a thick dough forms. Roll out on a floured surface and cut into squares.
No fussy rolling or dough cutting required: Just scrape the soft batter into boiling, salted water with a spoon for perfect, pillowy free-form dumplings. By Mia Leimkuhler Sometimes I bring home a ...
cornmeal and buttermilk and drop it by the spoonful into your pot. As you can tell, this recipe brings together two comfort food favorites – chicken and dumplings and chili – in one Dutch oven.