Ingredients

• 4 cups - black raspberries
• 1/4 tsp - lemon juice
• 4.5 cups - white sugar
• 2 cups - all - purpose flour
• 1/2 tsp - baking soda
• 3 tbsp - shortening
• 3/4 cup - buttermilk
• 1 cup - water
• 1/4 tsp - salt

How to Make Raspberry Buttermilk Dumplings

• 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 one tablespoon at a time into the boiling sauce.
• Cover, and simmer for about five 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.