Buttermilk Biscuits and Chicken & Dumplings | Cooking with Holly 

I have always wanted to be able to make real biscuits and dumplings from scratch and Chef Lisa Brooks, who was recently on Chopped, is literally a pro at it. She was able to join the first all-black cast on a historic season for the show.
Her new cookbook, The Joy of the Feast, is full of all those home-cooked southern recipes that you can’t get at a restaurant. In order to purchase her cookbook go to cheflisabrooks.com and follow along on Instagram at @cheflisabrooks.
Also make sure to check out her episode of Chopped that aired on February 15th on the Food Network: www.foodnetwor...
❤️ Holly
Chicken and Dumplings Ingredients:
- 1 whole chicken
- 6 in. water
- 4 tsps granulated chicken bouillon
- 1 bay leaf
- 3 stalks of celery
- 2 carrots
- 1 yellow onion
- 1 stick of butter
- 2 cups self-rising flour
- 1 tsp of salt
- 1/2 tsp Black pepper
Chicken and Dumplings Instructions:
Place chicken in a large stockpot with all ingredients except flour. Place on medium-high heat and let come to a boil. Boil chicken for about 45 minutes or until done. Remove chicken from water; place pieces in a pan to cool. Do not discard the broth in the pot. Turn the heat off the pot while the chicken is cooling. Allow chicken to cool enough to handle, and then remove chicken from the bones. Remove ¾ cup of broth from the pot and set aside in the fridge. This will be used to make dumplings. Place the bones back in the pot and add enough water to be sure they are covered by about 2 inches. Add one bay leaf. Let simmer on medium-low heat while you make the dumplings.
In a medium bowl, add the flour and 1 teaspoon of salt. Make a well in the middle of the flour and add ¾ cup of cold chicken broth. Mix together until you have a slightly moist dough ball. Generously flour your countertop. Knead the dough on the flour two to three times and form it into a ball.
Using a rolling pin, roll the dough out to about ¼ inch thick. Use a pizza cutter to cut the dough into strips about 1 inch wide, and cut each strip into sections about 2 inches long.
Remove the chicken bones and bay leaf from the stockpot. Bring the chicken stock to a low boil and drop the pieces of dough one by one into the boiling stock. Try not to add too many pieces on top of each other, and do not stir. Let the low boil move around the dumplings. After 5 minutes, add the shredded pieces of chicken back to the pot. Add black pepper to taste. Simmer for about 10-15 minutes until dumplings are fully cooked and tender. The sauce should have thickened from the flour on the dumplings. Serve immediately.
Makes 4-6 servings
Buttermilk Biscuits Ingredients :
- 2 cups all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 2 tsp sugar
- 1 tsp salt
- 6 tbsp butter, cold unsalted, cubed
- 3/4 cup buttermilk, cold, plus more for the tops of the biscuits
Buttermilk Biscuits Instructions:
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add in the cubed cold butter and cut into dry ingredients using a pastry cutter until you have small, pea-sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
Place the dough onto a lightly floured surface and pat it down into a 1/2 inch thick rectangle. Using a floured 2 1/2 inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting the dough down to 1/2 inch thickness, and cutting it until you have 10-12 biscuits. I suggest trying to get as many as you can the first time because as you continue to work the dough, the biscuits won’t be quite as good.
Arrange the biscuits on the baking sheet, making sure the biscuits touch each other. Brush the top of each biscuit with a little bit of buttermilk.
Bake at 450 degrees for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
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Buttermilk Biscuits and Chicken & Dumplings | Cooking with Holly