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Using "ready made" biscuits in chicken and dumplings no more

post #1 of 3
Thread Starter 

After tonight, I will never do that again.

 

When I was a young boy, one dish that my mother would make that really warmed me inside and out during cold snaps was chicken and dumplings. Her version was very simple, but also very flavorful, and the one thing that I absolutely loved, was her dumplings. They had just a slight al dente outter skin but inside was perfectly bread like.

 

She passed away in 2005 and I've since tried to replicate her dumplings. Ultimately I read somewhere along the line to use the refrigerated biscuits from the store and I had done that. While not terrible it certainly was not my moms dumpling. I'd also tried chicken and dumplings at many places, but always the dumplings ended up somewhere between gnocchi and fat egg noodles. Tonight I finally achieved what I consider a perfect chicken and dumplings.

 

I'm sure this seems common sense to many, but I see so many postings online recommending people use the store biscuits for dumplings. I wanted to take a moment and post this incredibly simple and cheap ratio/recipe for dumplings for others like myself.

 

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1 tablespoon margarine
  • 1/2 cup milk

 

Original source "Carol" via AllRecipes

I used butter instead of margarine, and unlike her instructions I melted the butter, then combined with the milk.

 

I halved the sugar amount, I'm not a fan of sweet, but this was a perfect recipe. I'm extremely pleased that I can check this off my bucket list.

post #2 of 3

Someone saw me making potato gnocchi the other day for use in chicken and dumpling soup, and that person said "you should buy bisquick dumplings."

I had nothing nice to say to that person, so i sighed and bit my tongue. lol congrats on your efforts here!

post #3 of 3

Bisquick, is another form of basic baking mix and either works well if done correctly.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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