We make chicken n dumplings several times a year. We make it the same way each time and use frozen dumplings from shop n save or walmart. Makes things easy really and they taste perfectly fine. Today I decided to try something new. As several people posted on my facebook wall to use biscuits. I thought hummmm....never did it that way so I will try it out and see. Going by the way I normally make it along with partial way of Pillsbury recipe on their site. I also never used cream of chicken soup in mine so that was new as well. I bought Pillsbury Grand Home style Buttermilk biscuits in a can. They are huge biscuits of dough and they are very easy to peal into two layers. I did that and then smashed each layer down and cut each layer into 6 pieces. They were tiny pieces of dough and I lightly put flour on them and shook off excess flour before putting it in the pot. They puff up at first then while cooking they shrink down. Here is the recipe of what I used.
6 boneless/skinless chicken breasts (non--frozen) 1 onion 20 chicken bouillon cubes 3-4 stalks of celery 1 lg. can of Cambells cream of chicken soup 1 can Pillsbury Grands homestyle buttermilk can of biscuits salt and pepper I use a huge soup pot! I fill it a little more than half way. I cut one onion in half and throw it in. I add the chicken and while it cooks, I take the fat off the top (or as my mother used to call it...scum) LOL I cook the chicken about 30 mins. I took the chicken out and shredded it a big into chunks then added it back in the pot. I then add the bouillon cubes and let those dissolve and then I added the cream of chicken soup. I also cut the celery into pieces and add that along with some salt and pepper. While it was cooking I started to make the biscuit dumplings. I pulled apart each biscuit into 2 layers, flatted them out and cut them into 6 pieces. I dipped them in some flour and shook off the excess flour and threw them in the pot. Stir after a few pieces so they don't stick. Once all the biscuit dumplings are in, I cooked an additional 1 hour to ensure the dumplings were cooked through and that the broth flavored them well. Let me just say it tastes awesome! :) Now, I still prefer the frozen dumplings as they are easier and more substantial. But using biscuits if you have to isn't to bad. You HAVE to cook them long enough!
1 Comment
5/9/2015 07:05:57 pm
This is a good idea. I never thought of using biscuits. Do they taste like rolled dumplings? I am going to try it. Thanks for posting this.
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