Rolled Dumplings

Recipe from Oxmoor House

More From Oxmoor House


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1/4 cup plus 2 tablespoons milk


  1. Sift together flour, baking powder, and salt into a medium mixing bowl. Cut in butter using a pastry blender until mixture resembles coarse meal. Add milk, and stir until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface; roll to 1/4-inch thickness, and cut with a 1-inch biscuit cutter.
  3. Drop dumplings into simmering soup or stew, allowing room for dumplings to expand during cooking. Reduce heat; cover and simmer 15 minutes or until dumplings are plump and tender. (Do not lift cover during cooking time.)
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