CHICKEN & DUMPLINGS with BISQUICK exactly the way you remembered & loved! Classical French Cooking terms and Tips included. WRITTEN RECIPE: www.yougottamakethis.net/2019...
My Mom has made chicken and dumplings using Bisquick since the 1970s. She is no longer with us but I haven't had chicken and dumplings in about 20 years.. and after watching several RU-vid videos I am going to pick your recipe to make them. Thank you 💖
Bisquick has been around since 1931. That's 93 years at this moment, 2024. It has all the ingredients already mixed in that makes a decent biscuit and many other things. I don't use it often but I do keep it on hand all the time. I'm more of a scratch cook. But I've made dumplings this way and they are GREAT. Good video......
My wife wanted chicken and dumplings last night and I knew nothing about making dumplings so I took your recipe and cut it half, only cooking for 2. I purchased a baked chicken at the store along with other things I didn't have. I haven't used Bisquick in years as I never cared for the flavor. Supper time is 5:30 pm so I started about 4:15 hoping I would get it done in time. Having the right cookware would have helped as I had to change the temperature often. How simple it was and I did make minor changes to the recipe. I did mix the dumplings early and just used a pair of forks to measure and size them. Back to the cookware problem as I only had room for 7 larger than golf ball size dumplings. Amazingly I was ready to serve at 5:30 on the dot. Then came the moment of truth, I filled a bowl and took two dumplings. I sat down and took a taste of the dumpling and this was not what I expected as the last time I had dumplings they were tough and I guess uncooked in the center, What I made was not hard anywhere and yet were nice and firm. I made them too large and still ate three as I had never tasted anything so good. Tender but not falling apart. out of this world. Thank you for such a great recipe and fantastic meal. I have got to do this again.
Wow, what a GLOWING REVIEW! Your comment (enjoyment and success) is exactly what keeps me motivated to post more. I am SO excited to hear that you mastered this recipe and that it will warm the hearts of you and your wife for years to come. From the bottom of MY heart, thank you for taking the time to write such a wonderful message!
When my kids were small, I took milk and Bisquick threw it together and spooned it on my chicken and vegetables soup, I was in a hurry but they always came out great , I never measured anything 😊 I was 18 years old then
This is how I make my chicken and dumplings but when adding the bisquick mixture I use 2 spoons and scoop with one then scrape into broth with the other. Your tip on setting the mixture aside before scooping was a game changer. They held their shape, not falling apart like mine sometimes did. And I cooked with the lid on for 10 minutes. 15 minutes was much better. No issues with hoping they are done inside. Thank you so much for perfecting this recipe.
Hi Karol, thank you so much for sharing this for everyone to try! I've heard of using an egg along with milk. For anyone else reading: The leavening in Bisquick is what makes the dumplings fluffy along with not overworking the dough, so you need to use the proper amount of moisture/milk. Eggs are not needed as a binder since you are to keep the broth at a low simmer, not boiling. This is also important for the dumplings to cook evenly & fluffy throughout.
Love it, she's got a soothing professional voice like my old psychiatrist, very pretty lady also, great recipe btw made it last sunday and again tonight
This looks amazing!! JUST like my momma's. I'm a vegetarian but this could easily be altered to fit anyone's dietary preference (Vegan Chicken Bullion (instead of stock) & Gardein Chicken Scaloppini Fillets (instead of shredded chicken)). Can't wait to try it! Thanks for the video!!
This is fantastic of you to post an adaptation for a vegetarian option! I know that it would be virtually the same with Vegetable broth instead of Chicken broth because I've had to substitute that many times. I just looked up the Gardein brand's products, and it is so cool that you posted this. Thank you.
@@LaurieFRU-vidChef Yeah absolutely! I know the vegan chick'n broth isn't available everywhere so veggie broth should totally work. Making this tonight so thanks again!
@@patf03 Yeah never a bad question to ask.. It's def not because I don't like the taste of meat, it's more because the thought of eating the flesh of a dead carcass just started to make me feel a little ill. Too much time around cute cows I guess :)
I've been looking for a recipe like how my mom used to make it for about 30 mins now. This is it! Thanks! Pretty sure when I try it, it wont be as good as moms but that's ok.
Hahaha. That's the great thing about cooking at home, isn't it? You can customize. Also, you can drop in dried noodles instead of dumplings, and you'll have the most incredible Homemade Chicken Noodle Soup.
Fresh cut parsley definitely has a strong flavor (like fresh cilantro, basil, oregano, etc.). Dried in a spice jar, it's subtle. For dumplings, I do not want the parsley flavor to dominate. However, for recipes that call for fresh parsley, I discard the. stems and mince. Here's my Gremolata recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WNUgoaGB2Rk.html
I am so sorry, Dannie, that RU-vid is putting so many ads on some videos. Click below for my website. The recipe will include different ways to make the chicken first. Click "File" "Print" on your computer if you want to print the ingredients. To make it easy & fast, I cut and set out all ingredients first. Chefs call that "mise en place" (putting in place). I hope you love this recipe. If you want it thicker & creamier, add 1/2 C. milk whisked with 2 T corn starch. :) WRITTEN RECIPE: www.yougottamakethis.net/2019/01/chicken-dumplings-made-with-bisquick.html?q=chicken+&+dumplings=
Wish you had shown us the inside of the dumplings. You mentioned all thru the video what it should look limr but....never did show us, even after you said you were going to..
Oh my goodness, I am SO sorry! They are supposed to look like more like a white cake, instead of heavy raw dough. I will make them again & post a video-short and link it (so that people can view the inside up-close.) Thank you so much for bringing this to my attention, Mary!
I haven't made this recipe yet but it looks identical to my grandma since she used the Bisquick as well. Normal inner texture will be a soft fluffy bread.
Mary, I just made them again & thought of you this time,. :D I can't add to the video, but I can the thumbail pic, so I'm trying to. figure it out or make a "shorts" video.
Hi Austin, set your volume bar halfway, because it gets louder at the 3:17 mark and through to the end. The first three minutes were recorded in my kitchen with the microphone 6 feet away, and I apparently didn't increase the volume enough in editing with the voiceover. My apologies, but I hope that you make the recipe; it's a "winter weather winner."
