Doris Bisquick Dumplings Recipes

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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.

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.

QUICK CHICKEN AND DUMPLINGS



Quick Chicken and Dumplings image

Satisfy your love of comfort food in record time! Make these quick dumplings over creamy soup that's filled with peas and carrots for an easy chicken dumpling dinner that will warm you right up.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 1/2 cups milk
1 cup frozen peas and carrots
1 cup chopped cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/3 cup milk
Paprika, if desired

Steps:

  • In 3-quart saucepan, place 1 1/2 cups milk, the frozen peas and carrots, chicken and soup. Heat to boiling over high heat, stirring frequently. Reduce to a simmer.
  • In medium bowl, mix Bisquick mix and 1/3 cup milk until soft dough forms. Gently drop dough by 8 spoonfuls onto chicken mixture. Do not submerge dumplings in liquid. Sprinkle with paprika.
  • Simmer over low heat 10 minutes. Cover; cook 8 to 12 minutes longer or until dumplings are cooked through.

Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g

BISQUICK DUMPLINGS FOR SOUP



Bisquick Dumplings for Soup image

this was posted on metafilter for ideas on using bisquick creatively.still fiddling with measurements. i would suggest not doing this in less the 2 big portions of soup as it's not deep enough to keep them from clumping together. also, if made in cream soups they will turn out cooked but gummy

Provided by spiritussancto

Categories     Weeknight

Time 15m

Yield 8-10 dumplings, 2 serving(s)

Number Of Ingredients 6

1 cup Bisquick
1 teaspoon dried herbs (i used onion and garlic powders, dill, and chipotle pepper. next time think will try with black pepp) or 1 tablespoon fresh herb, of your choice (i used onion and garlic powders, dill, and chipotle pepper. next time think will try with black pepp)
1/3 cup low-fat cheddar cheese, shredded
salt and pepper, to taste
1/2 cup 1% low-fat milk, enough to make a floppy doughbatter
3 -4 cups soup, of your choice. (tried with mushroom and they don't really puff. next time will make in a tomato or chicken 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!

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