Irresistible Raspberry Buttermilk Dumplings Recipe

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.

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.

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.