“Cracker Barrel” Chicken and Dumplings

2 cups Flour

½ tsp. Baking Powder

1 pinch Salt

2 Tbsp. Butter

1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)

2 Quarts Chicken Stock

3 cups Cooked Chicken - shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)

Directions at allinrecipes.com

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