Fall is approaching quickly and the cold crisp air will make us all crave something hot and comforting for dinner. Coming home to a house that smells like stew or soup after a long day out is beyond amazing for me.
This time, I made chicken soup with veggies and Bisquick dumplings.
The delicious mounds of soft, pillowy dough that melt in your mouth while absorbing the soup’s flavor are really mouthwatering and heartwarming.
They are so easy to make, and they really elevate any soup or stew from a regular to a special meal.
I added parsley to the dough because I love how they taste with it, and they look better than plain dumplings, but you can add any spice you like or none at all. This Bisquick dumpling recipe is as easy as they come!
- Original Bisquick mix: just as easy as that. Premade mix that works like magic. It has everything you need pre-mixed for you. All you have to do is add the liquid.
- Milk: We like 2% milk in my house, but you can use whole or skim milk, broth, or non-dairy milk alternative.
- Parsley. I love the way it tastes, and I think it gives them a nice look.
How To Make Bisquick Dumplings
- Have all your ingredients ready for the soup and the dumplings. Make the soup here!
- In a medium-sized bowl, mix Bisquick with milk and parsley until they form a soft dough.
- Drop spoonfuls of dough into the boiling soup (you can make them as small or as big as you like)
- Cook for 10 minutes uncovered, then reduce the heat and cook covered for another 10 minutes.
- Before making the dumpling dough, have your soup or stew already cooked and boiling. They won’t cook properly if it is not hot enough. A soft boil is perfect.
- Use a measuring cup for dry ingredients to measure the Bisquick mix and a cup for liquid ingredients to measure the milk. You’d be surprised to learn there’s a difference. The dry ingredient measuring cup measures a precise amount, and you fill it to the top, while the liquid one has measured up to a cup. Liquids accommodate their shape to the container they’re in, but solids tend to be tricky, so you have to add them to the cup and then, use a knife, level them flush to the cup.
- The mix doesn’t need salt or pepper but adding herbs makes it taste so much better.
- Remember, the dough grows a bit when cooked, so if you want big dumplings, drop a couple of tablespoonfuls of dough, but if you want smaller ones, use one. They will never be all the same shape. Just eyeball it.
Can You Freeze Bisquick Dumplings?
You can. Please wait for your stew or soup to cool down, carefully transfer it to airtight freezer containers and freeze for up to 3 months.
Remember always to label the containers with the date you made the soup so it won’t go past the recommended “consume by” date.
OTHER DUMPLINGS RECIPES YOU MIGHT ENJOY
- Cracker Barrel Chicken And Dumplings Recipe
- Crescent Roll Apple Dumplings
- Chicken Dumpling Casserole
Bisquick Dumpling Recipe
- 2 cups Bisquick mix
- ⅔ cups of milk (I used 2%)
- 2 tablespoons dried parsley
- The first thing you have to do is make the soup or stew you are serving the dumplings with. It has to be ready when you start making the dough. These dumplings are very quick to make, so have your soup boiling when you start making the dough.
- In a medium-sized bowl, measure out the two cups of Bisquick mix, add the milk and parsley.
- Using a fork or a whisk, mix all three ingredients until a soft dough forms,
- Drop spoonfuls of the dough into the boiling soup (soup must be on a soft, not roaring boil). Dumplings will grow, so you can divide the dough into 6 large ones or up to 10 small ones depending on how large you want them.
- Cook them uncovered for 10 minutes, then reduce heat and cook, covered, for 10 more minutes. Serve while hot!
Frequently Asked Questions
- Can you use water for Bisquick dumplings?
Yes, you can. They won’t be as soft and pillowy, and they will be a bit blander in taste, but you can. I would replace milk with broth instead to give them a bit more flavor.
- How do you keep dumplings from falling apart?
Be sure that your soup or stew is boiling. If it’s not hot enough, they will dissolve. Do not over-crowd the pot and if they still keep falling apart, add a bit less liquid next time.
Measurements have to be exact. As I said, use a liquid measuring cup for liquids and a solid measuring cup for the mix.
Some people measure the dumplings onto a plate, leave them to dry out a bit for a couple of minutes, and then drop them into the soup. I think the biggest mistake is made by not having the soup or stew hot enough.