1 cup flour
2 tsp double acting baking powder
1/2 tsp salt
1/3 cup milk (approximately)
chopped herbs, such as parsley, sage and thyme
green onion, chopped (optional)
You cook these in your stew, chowder or other thick, simmering main dish. Do not allow mixture to boil once dumplings are added.
Chop fresh herbs and possibly a green onion. Sift the dry ingredients together into a bowl. Break the egg into a measuring cup and add milk to reach one half cup. Mix the milk and egg together then add it to the dry ingredients. Add the herbs as well. Mix everything together. This dough should be thicker than a cake batter but not as thick as bread dough. Add a little extra milk if it is too stiff.
By tablespoon, drop twelve dumpling balls on top of the simmering main course. Try to separate them a little so they can expand during cooking. Close tightly and steam for about ten minutes.
Serve promptly, on top of the stew. These dumplings are incredibly yummy. Enjoy.
Spotted Drop Biscuits Recipe
These sweet dough balls go well with afternoon tea or as a dessert after a light meal.
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Tip: using too much baking soda will yellow these biscuits
1 cup sugar
1 cup sour cream
1/2 cup whipping cream or more
1/4 cup Creamo
1 cup raisins
2 cups flour
1/2 tsp baking soda or a little less
1 heaping tsp baking powder
Preheat oven to 375°
Coat washed and dried raisins in a bit of the flour. Sift dry ingredients together, mixing well. Add raisins. Mix the sour cream and whipping cream together, add to dry ingredients all at once. Stir, adding Creamo if the mixture is too stiff. This dough should not be too stiff or the biscuits will be dry.
Place a greased baking sheet in the oven to heat. When hot, drop the biscuits on the sheet in mounds. Sprinkle each mound with sugar, using about 1/2 tsp for each
Cooking times will vary depending on oven. Check after about 18 minutes and remove when done.