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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.
Course: Dessert
Author: Bev Shaffer


  • 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.


I like to use my Emile Henry baking dish for this recipe. This is one of my favorites.