Have you ever had Dumplings Made With Self-Rising Flour? Today is the day. You won’t believe how perfect these are. You’re welcome. I’m sorry. You’re welcome.
If not, these are a must-try! For the full soup recipe, click here. This soup can be made with turkey or chicken.
Dumplings Made With Self-Rising Flour
This recipe makes enough dumplings for a large batch of soup. You’ll need about 6 quarts of soup so they cook properly. If you’d like a smaller batch, just use the half a batch measurements below.
- 3 1/2 cups self-rising flour
- 1 tablespoon sea salt
- 1/2 cup unsalted butter, melted
- 2 1/8 cups buttermilk
Place all the ingredients in a medium bowl and gently stir just until combined.
After your soup base comes to a boil, reduce the heat to a simmer then use an ice cream scoop to scoop dumplings into the soup. Cover loosely with a lid. Don’t bring to a boil or stir too much, or the dumplings will fall apart. Cook for about 20 minutes at a simmer and do not stir because these dumplings are delightfully light & fluffy. If you stir them too much, they will fall apart.
Half Batch
- 1 3/4 cups self-rising flour
- 1 1/2 teaspoons sea salt
- 1/4 cup unsalted butter, melted
- 1 cup + 1 tablespoon buttermilk
A half batch works great for about 3 quarts of soup.
