- 2 tablespoons baking powder
- 1 tablespoon sugar
- 2¼ cups flour
- 5 tablespoons canola oil
- ½ teaspoon poultry seasoning
- 1 teaspoon onion pepper
- ¼ teaspoon salt
- 1 cup buttermilk
- Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
- Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
- Add poultry seasoning, onion pepper, salt and buttermilk. Stir together until blended.
- Drop dough by rounded tablespoons into slowly boiling chicken stock. (Don’t let the dumplings touch.) Reduce heat to medium-low; cook, uncovered, 10 minutes, stirring occasionally to prevent dumplings from sticking. Cover and cook 10 minutes.
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