Biscuit Dumpling Dough
Easy to put together, this dough is soft and tender—a nice variation from the traditional pie crust used often for dumplings.
- 2 cups unbleached all purpose flour plus more if needed
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter cut into pieces, cold
- ¾ cup cold buttermilk
Combine the flour, baking powder, sugar, baking soda and salt in a food processor fitted with a metal blade. Pulse once or twice to mix.
Add the butter; pulse just until the mixture resembles coarse crumbs.
Transfer mixture to a large bowl; stir in buttermilk just until the flour mixture is moistened and comes together as a dough. If dough is overly sticky, add more flour a Tablespoon at a time until ready to use. Place dough on a floured work surface and gently knead a few times, sprinkling lightly with flour if needed to keep it from sticking.
Heat oven to 425°. Lightly grease a 13” x 9” pan; set aside.