Bisquick drop dumplings are a classic American comfort food addition, transforming a simple pot of soup or stew into a hearty, satisfying meal. These dumplings are made from a simple batter of Bisquick baking mix and milk, dropped by spoonfuls directly into simmering liquid, where they cook into tender, fluffy pillows. They are the perfect quick and easy way to thicken and enrich any soup, and this recipe yields consistently light and delicious results every time.
Ingredients
- 2 cups (240 g) Bisquick baking mix
- 2/3 cup (160 ml) whole milk (or 2% milk)
- 1 tablespoon (15 g) unsalted butter, melted (optional, for richer dumplings)
- 1/4 teaspoon dried parsley flakes (optional, for color)
- Pinch of black pepper (optional)
Instructions
- Prepare the batter: In a medium mixing bowl, combine the Bisquick mix, milk, melted butter (if using), parsley (if using), and pepper. Stir with a fork or spatula just until a soft, sticky dough forms. Do not overmix; a few lumps are fine. The dough should be thick but drop-able from a spoon.
- Bring soup to a simmer: Ensure your soup or stew is hot and gently simmering (not boiling rapidly) in a wide pot or Dutch oven. The liquid should be at a low, steady bubble.
- Drop the dumplings: Using two spoons or a small cookie scoop, drop rounded tablespoons of the dough onto the surface of the simmering soup. Space them slightly apart, as they will expand while cooking. You should get about 12-15 dumplings.
- Cover and cook: Immediately cover the pot with a tight-fitting lid. Reduce the heat to low, maintaining a gentle simmer. Cook for 15 minutes without lifting the lid. This steaming process is essential for fluffy, cooked-through dumplings.
- Check and serve: After 15 minutes, the dumplings should be puffed up and cooked through. To test, insert a toothpick into the center of one dumpling; it should come out clean. If not, cover and cook for 2-3 more minutes. Serve immediately directly from the pot.
Tips
- Don’t overmix: Stir the batter just until combined. Overmixing develops the gluten, resulting in tough, dense dumplings. A few small lumps are perfectly fine.
- Keep the lid on: Resist the urge to peek while the dumplings are cooking. Lifting the lid lets out steam and drops the temperature, which can make the dumplings heavy and doughy in the center.
- Simmer, don’t boil: A rapid boil can break apart the delicate dumplings. Keep the liquid at a gentle simmer for the best texture.
- Adjust liquid if needed: If your soup is very thin, the dumplings will absorb some liquid and thicken it. If you prefer a thicker stew, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup before adding the dumplings.
Serving Suggestions
These dumplings are a natural fit for chicken soup, beef stew, or vegetable soup. They also work wonderfully over hearty dishes like turkey and dumplings, or in a creamy mushroom soup. Serve the soup in deep bowls, making sure each portion gets a few dumplings, and garnish with fresh chopped parsley or chives for a pop of color.
Variations
- Herb Dumplings: Add 1 teaspoon of fresh chopped thyme, rosemary, or dill to the batter for an aromatic twist.
- Cheese Dumplings: Fold in 1/2 cup (56 g) of shredded cheddar cheese into the batter for a savory, cheesy flavor that pairs well with bean or vegetable soups.
- Garlic-Parmesan Dumplings: Add 1 clove of minced garlic and 1/4 cup (25 g) of grated Parmesan cheese to the batter.
- Spicy Dumplings: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a subtle kick.
Storage and Reheating
Store leftover dumplings and soup together in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb liquid and may become softer, but they will still be tasty. To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, but be aware that the dumplings may become very soft. For best results, add a little extra broth or water when reheating to maintain a soup-like consistency.
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 tender. Milk adds fat and flavor, so for the best texture, stick with milk or a non-dairy milk alternative like unsweetened almond or oat milk.
Why are my dumplings doughy in the middle? This usually happens if the soup is boiling too vigorously, the pot is crowded, or the lid was lifted during cooking. Ensure the soup is at a gentle simmer, drop the dumplings in a single layer, and keep the lid on for the entire cooking time.
Can I make these dumplings gluten-free? Bisquick does offer a gluten-free baking mix. You can use it as a 1:1 substitute in this recipe. The texture may be slightly different, but they will still be delicious.
How do I make the dumplings fluffier? Make sure your baking mix is fresh (check the expiration date). Also, don’t overmix the batter, and let the dumplings steam properly. Adding a tablespoon of melted butter also helps create a softer texture.
Can I freeze the dumplings? Yes, you can freeze cooked dumplings. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. To reheat, add them to simmering soup and cook for 5-7 minutes, or until heated through.
How many dumplings does this recipe make? This recipe makes about 12-15 dumplings, depending on the size of your spoonfuls. This is enough for 6 servings of soup, with about 2-3 dumplings per bowl.
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