I have been making biscuit mix dumplings for years. I also try to keep my dough moist and just drop it from a spoon into the simmering water (push it off the spoon with my finger..lol). I think it makes a softer, melt-in-your mouth dumpling. My recipe is: In a stockpot: 1 can of cream of chicken soup, 1 can of broth, a tbsp of butter, dash of milk. Then I add a lot of water-about 4-6 cups (up to half of the tall pot)? Whisk all together, bring to boil, reduce to low-to-med boil. Dumplings are 2 cups biscuit mix, 1 cup milk - mix very well, drop into mixture about a rounded tsp at a time. I lightly press down the floating dumplings just to where the broth coats them as they cook. Helps them to cook faster. (I don't stir much during the dumpling phase, dropping them into the places where the bubbles come up the most and leave them alone for a couple mins to firm up.) Add one small can chicken (or your own cooked chicken) near the last of cooking time as it starts to stick to the bottom of the stock pot near the end when everything gets thick. Make sure the last dumplings in cook at least ten minutes. Some of these dumplings disintegrate, but we love this so much. I have a very picky eater, so no veggies added to this one (salad is an optional side when I serve this). I do add lots of pepper and taste for needed salt.
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