Bisquick dumplings are a classic American comfort food addition, turning a simple stew into a hearty, satisfying meal. These soft, fluffy dumplings are made from the pre-mixed baking mix (which contains flour, leavening, and shortening) combined with milk and dropped by spoonfuls onto simmering stew. They cook right on top of the stew, absorbing some of the flavorful liquid while steaming to a tender finish. This guide will walk you through the simplest method, along with tips, common mistakes, and fixes to ensure perfect dumplings every time.
What You’ll Need
- 2 cups (240 g) Bisquick mix (or any all-purpose baking mix)
- 2/3 cup (160 ml) whole milk (or 2% milk)
- A large pot of simmering stew (at least 4 cups of liquid)
- Mixing bowl
- Wooden spoon or spatula
- Tablespoon or cookie scoop
- Lid for the pot
Step-by-Step
- Bring your stew to a gentle simmer. Before you mix the dumplings, make sure your stew is hot and bubbling gently. The liquid should be at a low, steady simmer—not a rolling boil—so the dumplings cook evenly without breaking apart. If your stew is too thick, add a little broth or water to ensure there’s enough liquid for the dumplings to absorb.
- Mix the dumpling batter. In a medium bowl, combine the 2 cups (240 g) Bisquick mix and 2/3 cup (160 ml) milk. Stir with a wooden spoon or spatula just until a soft dough forms. Do not overmix; a few lumps are fine. Overmixing develops the gluten and makes the dumplings tough.
- Let the batter rest (optional but helpful). Let the batter sit for 2–3 minutes. This allows the baking powder in the Bisquick to activate slightly, resulting in fluffier dumplings.
- Drop the dumplings onto the stew. Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of batter onto the surface of the simmering stew. Space them about 1 inch (2.5 cm) apart. You should get about 12–14 dumplings. Do not push them into the liquid; they should rest on top.
- Cover and cook. Immediately cover the pot with a tight-fitting lid. Reduce the heat to low or medium-low to maintain a gentle simmer. Cook for 10–12 minutes without lifting the lid. The steam trapped inside is what cooks the tops of the dumplings, so keep the lid on.
- Check for doneness. After 10–12 minutes, the dumplings should be puffed up and cooked through. To test, insert a toothpick or a thin knife into the center of one dumpling; it should come out clean. The internal temperature of the dumpling (if you want to be precise) should be at least 200°F (93°C) for a fully cooked, fluffy texture.
- Serve immediately. Spoon the stew and dumplings into bowls. Dumplings are best enjoyed right away; they tend to become soggy if left sitting in the stew for too long.
Common Mistakes
- Lifting the lid too early. This is the number one mistake. Peeking lets out the steam, which is essential for cooking the dumpling tops. If you lift the lid, the dumplings may end up doughy on top.
- Overmixing the batter. Stirring until completely smooth develops gluten, resulting in dense, rubbery dumplings. Mix just until the dry ingredients are moistened.
- Adding dumplings to a boiling stew. A rolling boil can break the dumplings apart. Always reduce the heat to a gentle simmer before dropping them in.
- Making dumplings too large. Large spoonfuls take longer to cook through and may leave the centers raw. Stick to a tablespoon-sized portion.
- Not enough liquid in the stew. If the stew is too thick, the dumplings won’t absorb enough moisture and may be dry. Ensure there is at least 4 cups of liquid in the pot.
Tips
- Use cold milk. Cold milk helps keep the fat in the Bisquick solid, which creates a flakier, more tender dumpling. If you use warm milk, the fat melts too early and the dumplings can become dense.
- Add herbs or cheese. For extra flavor, mix in 1 tablespoon of chopped fresh parsley, chives, or dill, or 1/4 cup (25 g) of grated cheddar cheese into the batter before dropping.
- Make them herb-topped. After dropping the dumplings, sprinkle the tops with a pinch of paprika or dried thyme for a pretty finish.
- Keep the lid on for the full time. Resist the urge to peek. The steam does the cooking; lifting the lid even once can ruin the texture.
- Double the recipe for a crowd. This recipe makes about 12–14 dumplings, which serves 4–6. If you have a large pot of stew, you can easily double the dumpling ingredients.
Troubleshooting
- Dumplings are doughy in the center. This usually happens when the heat is too low or the lid was lifted. Return the lid and cook for an additional 3–5 minutes over low heat. If they still seem doughy, remove the dumplings with a slotted spoon and finish cooking them in the stew liquid (submerged) for 2–3 minutes.
- Dumplings are tough and rubbery. Overmixing is the likely culprit. Unfortunately, you can’t fix tough dumplings, but you can avoid it next time by mixing just until combined. For now, serve them with extra gravy to help mask the texture.
- Dumplings fell apart in the stew. This can happen if the stew was boiling too vigorously or if the batter was too thin (too much milk). If your batter was too thin, add a tablespoon of Bisquick at a time to thicken it. Next time, ensure the stew is at a gentle simmer, not a rolling boil.
- Dumplings are too dry. This may occur if the stew didn’t have enough liquid or if the heat was too high, causing the liquid to evaporate before the dumplings cooked. Add a little hot broth to the stew and cover, cooking for a few more minutes.
- Dumplings stuck to the bottom of the pot. If your stew is too thick, the dumplings may sink and stick. Stir the stew gently before adding dumplings to ensure it’s not sticking to the bottom. If they do stick, gently loosen them with a spatula.
Frequently Asked Questions
Can I use water instead of milk? Yes, you can substitute water for milk, but the dumplings will be less rich and slightly less tender. Milk adds fat and flavor. If using water, consider adding a tablespoon of melted butter to the batter.
Can I make Bisquick dumplings gluten-free? Yes, use a gluten-free all-purpose baking mix (like a gluten-free Bisquick or a homemade blend). The proportions are the same. Note that gluten-free dumplings may be slightly more delicate, so handle them gently and cook on a low simmer.
How long do leftover dumplings last? Store leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb liquid and become soft, but they are still safe to eat. Reheat gently on the stovetop or microwave.
Can I freeze dumplings? Yes, you can freeze cooked dumplings separately from the stew. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat by placing them in simmering stew for a few minutes until warmed through.
Why are my dumplings flat? Flat dumplings usually result from overmixing the batter or using old baking mix that has lost its leavening power. Check the expiration date on your Bisquick and mix gently.
Can I add an egg to the dumpling batter? Yes, adding one beaten egg to the batter will make the dumplings richer and slightly more cake-like. If you add an egg, reduce the milk by about 2 tablespoons to keep the batter the right consistency.
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