Irresistible Raspberry Buttermilk Dumplings

Irresistible Raspberry Buttermilk Dumplings


"Wonderful twist on this old fashioned favorite, used for dessert or even breakfast! These buttermilk dumplings are light, fluffy, and full of flavor. The very slight tang of the buttermilk compliments the sweetness of the syrup like raspberry dumpling sauce. We love it warm with vanilla ice cream, or they're even great cold!"
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40 m servings 646 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 147.1g
  • 47%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large pot, combine the raspberries, lemon juice, sugar and water. Bring to a boil, then reduce the heat to low, cover and simmer for about 15 minutes. Stir occasionally, but gently so as not to crush the berries.
  2. Meanwhile, in a medium bowl, stir together the flour, baking soda and salt. Cut in shortening using a pastry blender or the tines of a fork until the pieces are no larger than peas. Stir in the buttermilk until the dough comes together. If it seems too stiff, add another splash of buttermilk.
  3. When you lift the lid on the pot, the dumpling sauce should be slightly above the level of the berries. If needed, you can add equal amounts of additional sugar and water to the raspberries. Drop the dumpling dough 1 tablespoon at a time into the boiling sauce. Cover, and simmer for about 5 minutes, then remove the lid, flip the dumplings over and cover again. Cook for another 10 minutes, then remove from the heat and let stand for 10 minutes before serving.

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Read all reviews 18
  1. 19 Ratings

Most helpful positive review

This was a huge hit! We forgot to pickup the buttermilk at the store, so we made our own by using cream and putting a couple of teaspoons of vinegar in it. What can I say but WOW!

Most helpful critical review

i also, started making these before reading all the reviews. i noticed the flour mixture never got to pea sized, and i had to add extra buttermilk to form a dough. holy sweetness batman! althoug...

Most helpful
Most positive
Least positive

This was a huge hit! We forgot to pickup the buttermilk at the store, so we made our own by using cream and putting a couple of teaspoons of vinegar in it. What can I say but WOW!

I had never made dumplings before and really liked these. We had just gathered pick ur own black raspberries from a farm and this was a nice recipe for them. The dumplings were deliciou. My 7...

Tasty, but very, VERY sweet. If I make these again, I will cut down on the sugar and add more lemon juice. If the lemon was meant to add any tarness, there isn't nearly enough to do the trick. T...

This is a very interesting and yummy recipe -- the dumplings are tasty and the berries (I used a mix of raspberries, blackberries, strawberries, and blueberries) made for a nice dumpling sauce. ...

We loved them. I substituted strawberries, so I had to step the sugar down to 1/2 cup to begin with and sweetened to taste. I would recommend you did the same with the raspberries starting at ...

I wish I had read all of the reviews before I made this. I used blackberries which were already very naturally sweet. It turned out delicious, however it was even much to sweet fro my 4 boys. It...

Nice, simple, tasty. I used red raspberries.

These are almost sicky sweet, and could use less sugar, and more tartness. However, the most pertinent advise I would give anyone looking to make this tasty treat is to use a pan at least twice...

Used wild picked black raspberries. Only two cups (and I think even less next time) of sugar and increased lemon to 1 tsp. Had a nice raspberry flavor and the dumplings were fun especially as...

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