I have missed chicken and dumplings as well as fried chicken. But tonight, I managed to make chicken and dumplings that were very tasty. Here is my recipe.
For the broth, I used a combination of the broth from a roasted chicken and some broth made with Better than Bouillon.
Heat broth to boiling as you are making the dumplings.
2 cups Pillsbury Gluten Free Flour blend
1 tsp. gluten free baking powder
1/4 tsp. sage
1/4 tsp. salt
1/3 cup butter or coconut oil, softened
1/2 cup milk
Mix dry ingredients together. Add butter or coconut oil and cut into dry ingredients until it resembles a coarse meal. Add milk. Note that you may need to add a little more or milk based upon the thickness of your milk (i.e. if you use buttermilk).
Roll out dough and cut into squares or strips, however you desire. Gently drop into boiling broth. Cook for at least ten minutes. Stir very gently so you don't break them.
Add chicken and enjoy.
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