Bisquick Dumplings Calories: Recipe and Serving Guide

Bisquick dumplings are soft, quick drop dumplings made from baking mix and milk, then steamed on top of hot stew. This stovetop recipe makes 10 dumplings; each has an estimated 98 calories before the stew is counted, so you can judge the portion separately from the meal beneath it.

Ingredients

This recipe uses prepared stew as the cooking base, so the calorie estimate is for the dumplings alone—not a full bowl of chicken and dumplings. Use a thick, already-cooked stew that has enough liquid to simmer gently. The mix-to-milk ratio makes a soft dough; avoid adding extra liquid unless the dough is unusually dry.

6 cups (1.4 L) prepared chicken or vegetable stew, hot or at room temperature
2 cups (about 240 g) Bisquick baking mix
⅔ cup (160 ml) milk, preferably 2% for the estimate below
1 tablespoon (4 g) chopped fresh parsley, optional

Calorie estimate: The dumplings contain about 980 calories total using a baking mix labeled around 150 calories per ⅓ cup (40 g) and 2% milk. That works out to approximately 98 calories per dumpling when the dough is divided into 10 portions, or about 196 calories for two. Brand labels, how you measure the mix, milk type, and portion size can change the number. The stew’s calories are separate and depend on its ingredients and serving size.

Instructions

Warm the stew. Put the prepared stew in a wide, heavy pot with a lid. Heat over medium heat, stirring now and then, until it is steaming and just beginning to bubble, about 8 minutes. If you are using refrigerated leftovers, reheat them to 165°F (74°C) before adding the dumplings; this is the USDA FSIS safe temperature for reheated leftovers. If the stew is very thick, stir in a little water or broth so it can simmer without scorching.
Mix the dumpling dough. While the stew warms, stir the baking mix and milk together in a medium bowl just until no dry pockets remain. Fold in the parsley if using. The dough should be soft, sticky, and spoonable, not pourable. A few small lumps are fine; mixing until perfectly smooth can make the dumplings dense.
Check the simmer. Once the stew is hot, lower the heat until it bubbles gently rather than boiling hard. A vigorous boil can break up the dumplings or make the bottom of the stew catch. Keep enough liquid around the dumplings for steam, but do not thin a stew into soup.
Drop in 10 portions. Use two spoons to place 10 rounded tablespoon-sized mounds of dough on the surface, leaving a little space between them. They will expand as they cook. If the dough sticks to the spoon, briefly dip the spoon in water between portions rather than stirring extra liquid into the bowl.
Cover and steam. Put the lid on securely and cook at a gentle simmer for 10 minutes without lifting the lid. The trapped steam cooks the tops while the hot stew cooks the bottoms. Resist the urge to peek: releasing steam can leave the centers undercooked and gummy.
Check doneness and serve. After 10 minutes, cut into the center of the largest dumpling. It should look set and fluffy throughout, with no wet, doughy middle. If needed, cover and cook for 1–2 minutes more, then serve promptly with the stew. Do not stir the dumplings into the pot; spoon them out gently.

Tips

Measure the mix consistently. Spoon baking mix into a dry measuring cup and level it rather than packing it down. A heavier-than-intended cup of mix makes a stiffer dough and can increase calories per dumpling. For the closest estimate, weigh about 240 g for the two cups and check the nutrition label on your own box.
Keep the lid on. The dumplings cook mainly from steam, so lifting the lid repeatedly can make them take longer and cook unevenly. Set a timer for 10 minutes. If the stew is boiling forcefully beneath the lid, reduce the burner rather than opening the pot to stir.
Adjust the liquid carefully. Different baking mixes and measuring methods can make the dough feel slightly different. If it is crumbly after mixing, add milk 1 teaspoon (5 ml) at a time. If it is loose, sprinkle in a small amount of baking mix and fold gently; too much extra mix will make the finished dumplings heavy and will raise the calorie estimate.
Choose a suitable base. A thick stew works better than clear broth because it supports the dumplings and gives them something savory to absorb. If you only have broth, thicken it first or cook the dumplings in a smaller amount, then serve the broth alongside. Do not crowd the pot with more than 10 portions in this batch.

Serving Suggestions

Serve two dumplings per person over a generous scoop of chicken stew, vegetable stew, or another thick, fully cooked stew. The recipe makes five portions at that size. For a lighter-feeling plate, serve one dumpling with extra vegetables and broth; for a heartier bowl, add more stew rather than making the dumplings larger, since oversized dumplings take longer to cook through and make the per-piece calorie estimate less useful.

A sprinkle of chopped parsley or black pepper adds freshness without changing the basic flavor. A crisp green salad, steamed green beans, or roasted carrots can provide a contrasting texture alongside the soft dumplings. If the stew is already rich, serve a sharp, vinegar-dressed salad rather than adding a creamy side. Keep the pot covered between servings so any remaining dumplings stay warm and moist.

Variations

Use a different milk. Whole milk makes the dough a little richer, while skim milk usually produces a slightly less tender dumpling. Unsweetened, unflavored plant milk can work as a dairy-free substitute, though the flavor and browning may differ. Avoid sweetened or vanilla varieties. Check the package label and recalculate the approximate calories if you need a closer estimate.

Add herbs or seasoning. Parsley is optional; chives, thyme, or a small pinch of black pepper also work. Keep additions modest so the dough remains easy to portion. If the stew is already salty, do not add salt to the dumpling mixture without tasting the finished dish first.

Make smaller dumplings. For 12 smaller portions, use a teaspoon to divide the same dough and begin checking them after 8 minutes under the lid. They will have fewer calories per piece because the batch is divided more ways, but each serving still contains roughly the same amount if you eat the same total amount of dough. Confirm that the centers are cooked before serving.

Make the dish vegetarian. Use a prepared vegetable stew in place of chicken stew. For a fully vegetarian recipe, check that the baking mix you buy contains no animal-derived ingredients, as product formulations can vary. The dumpling estimate remains close if the same quantities of mix and milk are used; the stew calories will differ.

Storage and Reheating

For best texture, serve the dumplings just after cooking. Refrigerate leftovers within 2 hours in a covered, shallow container. Store the dumplings with enough stew to keep them from drying out, and use them within 3–4 days. The dumplings absorb liquid as they sit, so the stew may be thicker the next day; loosen it with a splash of water or broth during reheating.

Reheat a portion in a covered saucepan over low to medium-low heat, stirring the stew gently around—not through—the dumplings. Add a little liquid if needed and heat leftovers to 165°F (74°C), as advised by USDA FSIS. A microwave also works: cover the bowl, heat in short intervals, and turn the dumpling between intervals so it warms evenly. Texture will be softer than when freshly cooked. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the cooked stew at room temperature for more than 2 hours.

Frequently Asked Questions

How many calories are in one Bisquick dumpling?

For this recipe, one of 10 dumplings has an estimated 98 calories, or about 196 calories for two. The estimate counts the baking mix and 2% milk only; it does not include stew. Your result will vary with the nutrition information on your specific baking mix, the type of milk, and the size of each spoonful.

Do the calories include the chicken and dumplings stew?

No. The stew is intentionally listed as a cooking base because chicken, vegetables, broth, cream, and other additions vary widely from pot to pot. To estimate a full bowl, add the calories in your portion of stew to the dumpling calories. For example, a bowl with two dumplings adds about 196 calories from dumplings before the stew is counted.

Can I use water instead of milk?

Water can hydrate the baking mix, but the dumplings will generally be less tender and less flavorful than those made with milk. Use the same quantity, ⅔ cup (160 ml), and mix only until combined. The calorie estimate will be lower because water contributes no calories, but the exact difference depends on the milk used in the original calculation and the label on your mix.

Why are my Bisquick dumplings gummy or dense?

Common causes include overmixing the dough, lifting the lid before the steam has cooked the tops, or keeping the stew at a hard boil. Mix only until the dry mix is moistened, cover the pot for the full cooking time, and maintain a gentle simmer. If the largest dumpling is still wet in the middle, cover the pot again and cook it for another minute or two.

Can I make the dumpling dough ahead?

It is better to mix the dough just before cooking. Once the milk is combined with the baking mix, the leavening begins to work, and the dough can become less light if it sits. You can measure the dry mix and chop the parsley ahead, then stir in the milk when the stew is nearly ready. If cooked dumplings are left over, refrigerate them with the stew as directed above.

Can I cook these dumplings in plain broth?

Yes, but a thin broth will not support the dumplings as well as a thick stew, and the finished dish will be more like dumpling soup. Use a pot with a lid, keep the broth at a gentle simmer, and leave space between the dough portions. For a thicker result, reduce the broth or stir in a suitable thickener before adding the dumplings, following the thickener’s directions.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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