Bisquick Dumplings for Chicken and Stew

Bisquick dumplings are tender, quick-cooking drop dumplings made with baking mix and milk, then steamed on top of gently simmering soup or stew. This recipe makes a simple, reliable topping for chicken soup, beef stew, or vegetable broth; keep the pot covered while they cook so the centers turn fluffy rather than doughy.

Ingredients

2 cups (240 g) Bisquick baking mix
⅔ cup (160 ml) milk, plus 1 tablespoon (15 ml) more if needed
2 tablespoons (8 g) finely chopped fresh parsley, optional
¼ teaspoon dried thyme, optional
6 cups (1.4 L) hot chicken or vegetable soup or stew, already cooked and simmering

Instructions

Bring the soup to a gentle simmer. Use a wide pot with enough room for the dumplings to sit in a single layer. The soup or stew should be hot and bubbling lightly before the dough goes in. If it is very thick, stir in a little broth or water so it can simmer without sticking.
Mix the dough. In a medium bowl, stir together the Bisquick and milk just until a soft, slightly sticky dough forms. Fold in parsley and thyme if using. Do not beat or knead it; overmixing can make the dumplings firm. If the mixture looks dry and crumbly, add the extra milk a teaspoon at a time. It should hold together on a spoon without becoming pourable.
Drop the dumplings onto the simmering liquid. Using two spoons, divide the dough into 12 portions and gently drop them over the surface, leaving a little space between portions. Avoid pushing them down into the soup. They will expand as they cook.
Cover and cook for 10 minutes. Keep the liquid at a low, steady simmer and leave the lid on. Avoid lifting the lid during this first part: trapped steam cooks the tops and helps the centers rise.
Check for doneness. Remove the lid after 10 minutes and cut one dumpling in half. The middle should look set and fluffy, with no wet dough. If it is still sticky or raw-looking, cover and cook for another 2 to 4 minutes, then check again. Cooking time varies with dumpling size and how steadily the pot simmers. Serve promptly while hot.

Tips

Measure the mix lightly. Spoon it into a measuring cup and level it rather than packing it down. Too much mix makes a stiff dough and dense dumplings.
Keep the simmer gentle. A hard boil can break apart the dumplings and reduce the liquid too quickly. A covered pot at a low simmer gives them time to cook through in steam.
Do not crowd or submerge them. Use a wide pot and place dumplings on top of the liquid. If you need more, cook a second batch rather than stacking them.
Adjust carefully for substitutions. For a dairy-free version, use an unsweetened, unflavored plant milk; the texture may be slightly different. Avoid adding extra flour unless the dough is genuinely too wet, since that can make it heavy.

Serving Suggestions

Serve the dumplings directly from the pot with plenty of broth or gravy. They are especially good with chicken soup containing carrots, celery, and onion, or with a hearty beef or vegetable stew. Add a side of steamed green beans, a simple salad, or roasted vegetables if you want a meal with something crisp alongside the soft dumplings. A little chopped parsley or black pepper on top adds freshness without complicating the dish.

This recipe uses soup or stew that is already cooked, so it is also a useful way to finish leftovers. Reheat the base until steaming before adding the dough, then follow the covered cooking steps. If the liquid is salty or strongly seasoned, taste it before adding the dumplings; they absorb some flavor while cooking.

Variations

Herb dumplings: Add 1 teaspoon (1 g) dried parsley or ½ teaspoon dried rosemary along with the optional thyme. Keep dried herbs modest so they do not overpower the broth.
Cheddar dumplings: Fold ½ cup (55 g) finely shredded cheddar into the dough. This makes the dumplings richer and slightly denser; keep them small and check the centers before serving.
Black pepper and garlic: Add ¼ teaspoon garlic powder and a few turns of black pepper. This works well with chicken or vegetable soup.
Use a different base: Vegetable broth, turkey soup, or a thick meat-free stew all work. Choose a base with enough liquid to steam the dumplings; very thick mixtures may scorch before the dough cooks.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Store dumplings with their soup or stew and eat within 3 to 4 days. They soften as they sit, so they will not be quite as fluffy the next day. Do not leave the pot at room temperature for longer than 2 hours.

Reheat a portion gently in a covered saucepan over medium-low heat, stirring the soup around the dumplings rather than breaking them up. Add a splash of broth or water if the liquid has thickened. Heat leftovers to 165°F (74°C), checking the center of a dumpling with a food thermometer. A microwave also works: cover the portion loosely, heat in short intervals, and check that it is steaming hot throughout and reaches 165°F (74°C). Freezing is possible, but the dumplings may become soft or crumbly after thawing; for the best texture, freeze the soup base separately and make fresh dumplings when serving.

Frequently Asked Questions

Can I make Bisquick dumpling dough ahead?
It is best to mix the dough just before cooking. Once mixed, the baking mix begins to hydrate, and holding the dough can make the dumplings less tender. You can measure the dry mix and seasonings ahead, then stir in the milk when the soup is ready.

Why are my dumplings gummy in the middle?
They may need more covered cooking time, or the pot may have been boiling too vigorously and the outsides set before the centers cooked. Cut one open to check; if the middle is wet, cover the pot and simmer for a few more minutes. Make the portions smaller next time if they are unusually large.

Why did my dumplings turn out tough?
Overmixing, adding too much dry mix, or cooking them uncovered can all cause a heavy texture. Stir only until the dough comes together, measure the mix accurately, and keep the lid on during cooking.

Can I cook these dumplings in plain water?
You can, but they will be bland and may not be as satisfying. A seasoned soup, broth, or stew provides flavor and lets the dumplings steam on its surface. If using water, season it well and serve the dumplings with a flavorful sauce or broth.

Can I use this recipe with gluten-free baking mix?
Some gluten-free baking mixes can be used, but results vary by brand and the dough may need a small adjustment in milk. Follow the mix’s package guidance where available, and cook a small test dumpling first to check the texture and timing.

How do I know the dumplings are cooked without cutting one?
Cutting one open is the most reliable quick check: its center should be set and fluffy, not wet or pasty. If you prefer to use a thermometer, check the center of a dumpling and confirm it reaches 165°F (74°C), then serve immediately.

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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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