2 cups flour
½ tsp. baking powder
1 pinch salt
2 Tbsp. butter
1 cup buttermilk, a bit less than a full cup (I used skim milk)
2 quarts chicken broth
3 cups cooked chicken
1 cup celery, diced
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. Roll the dough out thin with a heavily floured rolling pin. Dip a biscuit cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact.
Transfer cut dumplings to a floured plate. Keep flouring between 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. I also added the diced celery at this time. Cook the dumplings for about 15-20 minutes or until they are not doughy. Add the cooked chicken to the pot and you’re done.