Broccoli Casserole with Dumplings

Broccoli casserole with dumplings is absolutely the result of our mother's influence on us.  She loved all food that was creamy.  Especially recipes made with sour cream.   Love you Mom!

• 1 can cream of chicken soup
• 2 cans cream of mushroom
• 3 T cream cheese, room temperature
• 4 c broccoli
• ½  c cheddar cheese, shredded
• black pepper

 Preheat the oven to 400 degrees.
 
Place the soups and cream cheese in a large bowl and mix to combine.   Stir in the broccoli, cheddar and pepper.   Pour the mixture to a medium size casserole dish about and set aside.
 

• 2 c flour
• 1 T baking powder
• ¼ t baking soda
• ½ t salt
• 1 stick butter, cold
• 1 ¼ c cheddar cheese
• ½ c plus 2 T buttermilk
• 1 large egg, cold

 Place the flour, baking powder, baking soda and salt in a bowl and whisk to combine. Grate the cold butter on top of the flour mixture and freeze for five minutes. 
 
Place the buttermilk and egg in a bowl and whisk until combined.
 
Remove the bowl out of the freezer and break up the butter combining it with the flour with your hands until it resembles small peas.   Add the cheese and combine.  Stir in the buttermilk mixture and mix until just combined.  Knead the dough until it forms in a ball.   Drop mounds of dough onto the surface of the casserole mixture.  Sprinkle with a generous amount of cheddar cheese .