Best Bisquick Dumplings Recipes

BISQUICK DUMPLINGS

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.

CHICKEN AND DUMPLINGS WITH BISQUICK®

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.

OLD TIME CHICKEN WITH BISQUICK DUMPLINGS

Steps:

• 1. Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
• 2. Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
• 3. Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
• 4. Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
• 5. Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
• 6. While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
• 7. Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
• 8. Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
• 9. Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
• 10. NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across!

BISQUICK CORNMEAL & CHIVE DUMPLINGS

Steps:

• 1. Add Bisquick to a medium size mixing bowl.
• 2. Add in chive, corn meal, granulated garlic & onion.
• 3. Stir until mixture is blended together.
• 4. Pour in milk and stir to blend.
• 5. Drop by tablespoon full over the top of SIMMERING soup or stew. Cook UNCOVERED 10 MINUTES. Then cover with lid and cook an additional 10 minutes.
• 6. Serve while still hot.

BISQUICK DUMPLINGS FOR SOUP

Steps:

• stir herbs and cheese with bisquick
• add milk and mix till right consistency (somewhere between biscuit dough and pancake batter), try not to overbeat.
• bring desired soup to boiling (cream soups wont like this so maybe add dumplings before milk products?) and drop small spoonfuls of batter on top. remember they will expand during cooking. if you leave a few seconds between additions they wont stick together as badly.
• cover for ten min to let dumplings cook, ta da!

BISQUICK APPLE DUMPLINGS

Steps:

• 1. Preheat Oven to 350°
• 2. Mix apple cubes with 1 Tbsp brown sugar, 1 Tbsp Sugar, cinnamon, and corn starch
• 3. Next make dough for dumplings, mix Bisquick and Milk
• 4. It will seem dry but the dough will all mix together
• 5. Roll dough out to about 6 to 8 inch round
• 6. Place Apple mixture in center and fold dough around apples
• 7. Place Dumpling with smooth side up into a pan. If you are making multiply dumplings a 9X13 pan will due. If you are making 1 or 2 dumplings I used a bread loaf pan for mine
• 8. Make brown sugar sauce
• 9. In a sauce pan over med heat mix brown sugar, water and butter
• 10. Heat until sugar is dissolved
• 11. Then pour over dumpling
• 12. Bake dumpling at 350° for 40 min or until apples are tender

BISQUICK CHICKEN W DUMPLINGS

Steps:

• 1. Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver), neck, celery, carrot, onion, parsley, salt, pepper and water. Cover and heat to boiling; reduce heat. Simmer about 45 min or until juice of chicken is clear when thickest part is cut to bone (170°F for breasts; 180°F for thighs and legs). 2. Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Remove meat from bones. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use). ;make cornstarch thickener w cornstarch & cold milk 3. in pot Stir in reserved 4 cups broth. Heat to boiling, Add chicken and vegetables; then cornstarch mixture & sazon goya reduce heat to low. 4. In medium bowl, stir remaining 2 cups Bisquick mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft): Cook dumplings uncovered over low heat 12 minutes. Cover and cook 12 minutes longer. Nutrition 1 Serving: Calories 680 (Calories from

MOM'S CHICKEN WITH BISQUICK DUMPLINGS

Steps:

• Place chicken thighs in 12 cups boiling salted water. Boil skimming any foam from top.
• Once chicken in done mix the bisquick with milk salt and pepper. Batter should be thick and sticky.
• Drop by large spoonfuls on top of boiling chicken water. Cover and reduce heat and cook about 5 minutes. Remove cover and flip dumplings and check for doneness.
• Remove dumplings and chicken to serving plate. Sprinkle with thyme and rosemary. If needed you could thicken the liquid with a slurry of cornstarch and water but most of the time the dumplings thicken the water to make a great sauce.

FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS

Steps:

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ORIGINAL BISQUICK DUMPLINGS

Steps:

• Dumplings: Mix 2 cups Bisquick and ⅔ cup milk until soft dough forms. Drop dough by spoonfuls onto stew (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Depending on where you live, you may need to add more liquid. Tip: The secret is... DO NOT OVER MIX! and let them set for a few minutes, so they rise.