A solid, easy, multipurpose dumpling recipe is indispensable, in my opinion. It can be used to top a savory meat stew, but can also transform some cooked fruit into a delicious cobbler.
This is my favourite dumpling recipe. It can easily be doubled or halved, depending on need.
3/4 cup buttermilk
1/4 cup butter, melted
2 cups all-purpose flour
4 tsp baking powder
2 tbsp sugar (use 4 tbsp, if this is for a dessert)
1 tsp salt
Beat eggs. Add buttermilk and melted butter. Set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Add wet ingredients to dry ingredients and stir with a fork to make a soft, sticky dough. Drop by teaspoonfuls on top of the stew or dessert.
Dumplings will require a minimum cooking time of 30min at 375F or simmered with the cover on for 35min, so adjust cooking time/temp of your dish accordingly.
If you prefer a more biscuit-like crunchy topping on your dish, bake in the oven uncovered.