Southern Chicken and Dumplings

In a large mixing bowl, combine 2 cups flour with buttermilk and shortening.

Mix well.

Gradually add more flour until it forms a very firm dough.

Roll out on a floured surface to about 1/8 inch thick. Cut into 1 1/2 inch wide strips.

Bring the broth to a rolling boil.

Before dropping the strips of dough into the broth, break each strip into small pieces and press each piece with the fingers to flatten it.

Drop the dough strips into the broth. Reduce heat to medium and cover the pot.

Cook for about 8 to 10 minutes, stirring occasionally.

Remove lid and add milk. Continue cooking uncovered until broth thickens.

Stir in chicken and season with black pepper and butter.