Dumplings – Easy Cracker Barrel Copycat

These Cracker Barrel Dumplings are simple, homemade flour dumplings simmered in a buttery, creamy sauce that’s kind of impossible to stop eating. No meat, no fluff — just cozy carbs and real flavor. It’s budget-friendly, uses basic ingredients, and hits that warm-bowl-of-comfort spot every time.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: Buttery, savory, creamy
• Great for: Lazy nights, soft dinners, Southern cravings

Why I Like This Recipe

This is one of those “I have flour and not much else” dinners. Made it once, now I make it every time I want to feel like a functioning human without actually cooking something intense. It’s cheap, cozy, and yeah… I eat it with a spoon.

Ingredients

For the Dumplings:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• ¼ cup vegetable oil
• 2 quarts water
• 3 chicken bouillon cubes

For the Sauce:

• 3 tbsp butter
• 1 tsp salt
• ¼ cup all-purpose flour
• ½ tsp sugar
• 1 cup buttermilk (or regular milk)
• 2 bouillon cubes, crumbled
• ½ to ¾ cup reserved dumpling cooking water

How To Make Dumplings

1. Make the dough: Mix flour, baking powder, and salt in a bowl. Add milk and oil. Stir into a soft, sticky dough — don’t overmix.
2. Roll and cut: Lightly flour your counter. Roll dough to about ⅛-inch thick. Cut into 1 x 1½-inch strips. Rustic edges? Totally fine.
3. Boil dumplings: Bring 2 quarts water + 3 bouillon cubes to a boil. Add dumplings in batches so they don’t stick. Once they float (3–4 mins), scoop out and set aside. Save ¾ cup of that cooking water.
4. Make the sauce: In a saucepan, melt butter. Stir in salt and flour, cook until smooth. Mix sugar into milk, then whisk it in slowly. Keep stirring so it doesn’t go lumpy.
5. Add the flavor: Dissolve bouillon into ½ cup of saved dumpling water, pour it into the sauce. Add dumplings back in and simmer until it’s creamy and coats them well.
6. Serve hot: Ladle into bowls. Eat warm. Socks encouraged.

Tips for Success

• Roll dough to ⅛-inch thick — not thicker
• Don’t overcrowd the pot — give dumplings space to float
• Whisk sauce constantly when adding milk to keep it smooth
• Adjust sauce thickness with dumpling water
• Serve immediately while soft and hot

Storage and Reheating

• Fridge: Let it cool. Store in a sealed container for up to 3 days.
• Reheat: Warm gently in a pan with a splash of milk or water. Stir slowly so the sauce comes back together. Microwave if you must, but low heat’s better.

Frequently Asked Questions

• Can I use broth instead of bouillon?
  Yep. Just replace the water + bouillon with 2 quarts broth.
• What if I don’t have buttermilk?
  Use regular milk or mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let it sit 5 mins.
• Can I add chicken?
  For sure. Add shredded cooked chicken in the last step before simmering.
• Do the dumplings need to float?
  That’s how you know they’re done. They puff a little and get fluffy.
• Is this a full meal or a side?
  Honestly? Either. It’s filling enough to be the main thing, especially on tired nights.

Common Mistakes and How to Dodge Them

• Rolling too thick: Thick dumplings take forever to cook and stay chewy. Go ⅛-inch and call it good.
• Boiling too many at once: Crowded pots = stuck dumplings. Do two batches.
• Rushing the sauce: Add milk slowly and whisk constantly. Grainy sauce means you probably poured too fast or didn’t whisk enough.
• Skipping the reserved cooking water: That liquid has flavor and starch. Helps the sauce thicken and cling.
• Microwaving too fast: High heat ruins the texture. Reheat low and slow. Add milk if it’s thickened up.

Nutrition Facts (Per Serving)

• Calories: 529 kcal
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 25mg
• Sodium: 1180mg
• Potassium: 160mg
• Total Carbohydrate: 68g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

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