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Nov 14, 2007 11:00 AM

Biscuit-type dumplings recs?

It's cold and damp and I have a half roast chicken left over. I've had the carcass simmering with aromatics all day. I'll use the broth and the reserved chicken meat for chicken and dumplings tonight (it smells good in here!). But I need a recipe for biscuit-style dumplings. I plan to open the lid and bake them to finish (I like the crispy top contrasting with the softer bottom). So anyone have a favorite recipe? No Bisquick please -- because I don't have any.

Do I need to make any changes from drop biscuit recipes themselves? I'll want to make extra and bake them on a pan on the side (for the kids and just to have extra).

Thanks for any suggestions!

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  1. I really enjoyed the sweet potato biscuits here on chow: they were quite delicious but I'd recommend that you cut down the sugar. I also just used 1% but they turned out fine. This is chow's recipe of using the biscuits in the way you described: they put it on the casserole but put the entire pot in the oven: Good luck but it's real easy so you won't need it.

    1. Here is our family recipe for dumplings used in both beef and chicken stews. We usually cook for 10 minutes in the stew uncovered than cover for another 10 minutes. This obviously makes soft dumplings. I don't see why you couldn't put it under the broiler or in a hot oven for a few minutes to crisp them up. Let me know how they turn out.

      In a large bowl, I use a fork to mix...
      1 1/3 cups flour
      2 teas. baking powder
      1/2 palmful of fresh herbs - such as parsley mixed with chive, thyme or sage or a combination of the above.
      1/2 teaspoon salt (a nice pinch)
      Freshly grated black pepper.

      In a glass measuring cup mix:
      2/3 cup milk and 2 tablespoons vegetable/canola oil.

      Add the milk and oil mixture to the flour mixture and stir just until it makes a soft dough. Do not over-mix.

      Drop spoonfuls of the dough onto pieces of chicken, meat or veggies in the stew that is at a strong simmer - just below boiling. (use a spoon that you would use to mix your tea...not the kind used as a measurement of a teaspoon and make the spoonfuls heaping over the top)

      Cook uncovered for 10 minutes then cover and cook 10 minutes more. I have never tried it, but you can probably stick it in the oven at this point to crisp up the dumplings.