Bisquick Dumplings

BISQUICK DUMPLINGS



Bisquick Dumplings image

In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com that I will be using.

Recipe From food.com

Provided by lauralie41

Categories     Winter

Time 25m

Yield 10 dumplings

Number Of Ingredients 2

2 cups Bisquick baking mix
2/3 cup milk

Steps:

  • In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
  • Drop mixture by spoonfuls onto boiling stew and reduce heat.
  • Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.

DUMPLINGS



Dumplings image

Quick, easy and downright delicious...what's not to love about these classic Bisquick dumplings? They're a comforting choice for any day of the week and only take 5 minutes of prep! Believe us, these little bites are packed with irresistible flavor.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 10

Number Of Ingredients 2

2 cups Original Bisquick™ mix
2/3 cup milk
Calories105
Carbohydrate15 g
Cholesterol0 mg
Fat1/2
Fiber0 g
Protein2 g
SaturatedFat1 g
ServingSize1 Dumpling
Sodium350 mg

Steps:

  • Stir ingredients until soft dough forms.
  • Drop by spoonfuls onto boiling stew; reduce heat.
  • Cook uncovered 10 minutes. Cover and cook 10 minutes.

CHICKEN AND DUMPLINGS WITH BISQUICK®



Chicken and Dumplings with Bisquick® image

Basic chicken and dumplings stew made with Bisquick®...yummo.

Recipe From allrecipes.com

Provided by Pam Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 1h35m

Yield 4

Number Of Ingredients 16

2 tablespoons clarified butter
1 pound skinless, boneless chicken thighs
4 slices bacon
5 new potatoes, chopped
2 carrots, chopped
2 stalks celery, chopped
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken broth
1 cup 2% milk
1 (10.75 ounce) can condensed cream of mushroom soup
½ (10 ounce) package frozen corn
¼ teaspoon smoked paprika
salt and ground black pepper to taste
1 cup baking mix (such as Bisquick®)
⅓ cup milk
Calories659.4 calories
Carbohydrate61.2 g
Cholesterol98.1 mg
Fat32.7 g
Fiber5.5 g
Protein31.5 g
SaturatedFat11.7 g
Sodium1544.3 mg
Sugar10.5 g

Steps:

  • Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
  • Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
  • Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
  • Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.

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