Irresistible Raspberry Buttermilk Dumplings
Fantastic modernization of this vintage favorite, served as dessert or even breakfast! These buttermilk dumplings are flavorful, flavorful, and light. Like raspberry dumpling sauce, the buttermilk’s very slight tang pairs well with the syrup’s sweetness. It tastes delicious warm with vanilla ice cream or even cold!
Combine the raspberries, sugar, water, and lemon juice in a large pot.
After bringing to a boil, turn the heat down to low, cover the pan, and simmer for about 15 minutes.
To avoid crushing the berries, stir only infrequently and gently.
In the meantime, combine the flour, salt, and baking soda in a medium bowl.
Use a pastry blender or the tines of a fork to blend in shortening until the pieces are no bigger than peas.
The dough will come together once you’ve added the buttermilk.
Add one more splash of buttermilk if it seems too stiff.