Recipe by SANDSTEPPER
"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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4 1/2 cups
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 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! although this is delicious, its definatly over-sweet. i would definatly cut down on the sugar, by at least HALF! NO JOKE! when i had my first bowl, i had with vanilla ice cream, and without the ice cream to mellow out the sugar, it would have been too much. i am freezing the juice/berry mixture for pancakes & ice creams for a later date. i would definately make again, but tweak the recipe.
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 year old son especially liked them. I used the leftover syrup for other things for the rest of the week. Like pancakes or a blueberry dessert and I topped it with my leftover raspberry syrup which I heated up before using. Thanks for the recipe.
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. These are very simple to make. I did need to add some extra buttermilk to make my dumpling dough soft enough. Flipping the dumplings was a little tricky because they were very crowded in the pan.
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. However, I cut the amount of sugar (used brown sugar instead of white) by about two-thirds, and it was still sickeningly sweet. I'd suggest adding the sugar slowly until you reach the level of sweetness that suits your taste, rather than simply trusting this recipe.
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 about 2 cups, because it can easily get too sweet depending on your batch of berries. After the dumplings cooked off I tossed in a handful of fresh slices strawberries into the syrup for texture. I've even made the syrup ahead of time and finished it off in a crockpot before.
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 was like eating dumplings in syrup. The dumplings soaked up allot of the sugar so everything about it was SWEET! I will definately make again but only using half the sugar. Thanks for the great recipe.
Nice, simple, tasty. I used red raspberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Irresistible Raspberry Buttermilk Dumplings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 646
** Calories from Fat: 56
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