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Fluffy, tender biscuit-style dumplings that steam right on top of your favorite simmering soup or stew. This classic Southern comfort food is incredibly easy to make and adds a hearty, satisfying touch to any meal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Pour in the cold buttermilk and add the chopped parsley. Stir with a fork just until a soft, sticky dough forms. Be careful not to overmix.
Drop heaping tablespoonfuls of the dough onto the surface of a gently simmering stew or soup, leaving about an inch of space between them. Cover the pot with a tight-fitting lid. Simmer for 10-12 minutes without lifting the lid. The trapped steam is essential for cooking them properly. The dumplings are done when they are puffed and a toothpick inserted into the center of one comes out clean.
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Fluffy, tender biscuit-style dumplings that steam right on top of your favorite simmering soup or stew. This classic Southern comfort food is incredibly easy to make and adds a hearty, satisfying touch to any meal.
This southern recipe takes 22 minutes to prepare and yields 4 servings. At 349.96 calories per serving with 8.1g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Use a solid plant-based butter substitute and create dairy-free buttermilk by mixing 3/4 cup of unsweetened almond or soy milk with 2 teaspoons of lemon juice.
Use a pre-made biscuit mix like Bisquick. Follow the package directions for drop biscuits, adding the dough to your stew as directed in this recipe.
Omit the parsley for picky eaters. For a fun twist, stir in 1/4 cup of shredded cheddar cheese with the buttermilk to make cheesy dumplings.
For added fiber, substitute half of the all-purpose flour with whole wheat flour. Note that this will result in slightly denser dumplings.