The Shreveport Times, 1986
• 4 tablespoons shortening
• 3 cups flour
• 2 teaspoons salt
• 1/2 teaspoons baking soda
• 2 pinches of sugar
• 1 cup buttermilk
• 2 eggs, beaten
• 2 pounds chicken breasts and/or thighs*
• 2 cups water
• 6 cups chicken broth
• 4 tablespoons butter
• 2 cups whole milk
• Butter flavoring (my addition, optional)
Cook chicken in water, broth. Salt and pepper the liquid. While chicken is cooking make your dumplings. When the chicken is done, cut into bite sized pieces. Reserve the broth in the pot. (*You can sub cooking chicken with a rotisserie chicken. I usually do this. If I use a rotisserie I reduce the liquid amount by only using 1 cup of water instead of 2. Otherwise proceed with the same measurements).
To make dumplings, cut shortening into the flour, salt, soda, and sugar. Make a well in the mixture and add buttermilk and egg. Mix as for biscuits. (If you have a stand mixer with a dough hook, I recommend using it for this step). Refrigerate while the chicken is cooking.
Roll out dumplings on a floured surface. In a large pot bring the stock back to a low boil. Cut dumplings (I use a pizza cutter). Once the broth is boiling, drop the dumplings one by one into the broth. Dropping them in slowly will prevent sticking. After every few handfuls stir with a wooden spoon.
Place chicken on top once all dumplings are added. Pour the milk and butter flavoring over all and stir gently. Place lid on top so dumplings do not become tough. Reduce heat to high simmer and cook for 20 minutes. Salt and pepper to taste.