Original Bisquick rolled dumplings are thin, tender dough strips simmered in a covered pot of chicken soup or stew. Bisquick, milk, and a little flour make a simple dough that rolls easily; cooking the pieces gently in hot broth gives them a soft, satisfying texture without a separate pot of boiling water.
Ingredients
- 2 cups (240 g) Original Bisquick baking mix
- ½ cup (60 g) all-purpose flour, plus 1 to 2 tablespoons (8 to 16 g) for dusting
- ⅔ cup (160 ml) cold milk
- 6 cups (1.4 L) prepared chicken broth or chicken soup, hot and gently simmering
- 2 cups (280 g) cooked, shredded chicken, optional
- 1 cup (120 g) sliced carrots, optional
- ½ cup (75 g) sliced celery, optional
- ½ teaspoon dried thyme, optional
- ¼ teaspoon ground black pepper, or to taste
- Salt, to taste, depending on the broth
Instructions
- Prepare the broth. If using carrots and celery, simmer them in the broth until nearly tender, about 10 to 12 minutes. Stir in the cooked chicken, thyme, pepper, and a little salt if needed. Bring the broth to a gentle simmer, then lower the heat while you make the dough. Keep it hot, but do not let it boil vigorously.
- Mix the dough. In a medium bowl, stir together the Bisquick and ½ cup flour. Add the cold milk and mix just until a soft dough forms and no dry patches remain. It will be slightly sticky; avoid kneading, which can make the dumplings tough.
- Roll it thin. Lightly flour a clean work surface and a rolling pin. Turn out the dough, dust the top lightly, and roll it to about ⅛ inch (3 mm) thick. Add only enough flour to prevent sticking. Cut the dough into strips about 1 inch (2.5 cm) wide and 2 to 3 inches (5 to 7.5 cm) long. The strips need not be perfectly even.
- Add the dumplings. Bring the broth back to a gentle simmer. Drop the strips into the pot one at a time, spacing them around the surface and stirring gently once or twice to keep them from sticking together. Do not dump in a pile or stir constantly, as the soft dough can break apart.
- Cover and cook. Cover the pot tightly and simmer gently for 10 minutes without lifting the lid. Check a thick dumpling by cutting it open: it should be soft throughout, with no raw, pasty dough in the center. If needed, cover and cook for another 1 to 2 minutes. If the pot contains chicken, USDA FSIS guidance is to cook poultry to a safe minimum internal temperature of 165°F (74°C); already-cooked chicken should be reheated thoroughly in the soup.
- Finish and serve. Turn off the heat and let the covered pot stand for 2 minutes. Taste the broth and adjust the seasoning. Serve the dumplings hot with plenty of broth, taking care when lifting the lid because steam will escape.
Tips
- Measure the mix lightly. Spoon Bisquick into the measuring cup and level it rather than packing it down. Too much baking mix or flour makes a dry dough that is harder to roll and may produce dense dumplings.
- Keep the dough tender. Mix only until combined, and use a light hand with the rolling pin. A small amount of dusting flour is helpful; working extra flour into the dough can make the cooked strips firm.
- Maintain a gentle simmer. A hard boil can break up the dumplings and make the broth cloudy. The lid traps steam so the tops cook as well as the parts touching the liquid.
- Choose your broth thoughtfully. Prepared chicken soup can replace plain broth, but it may already contain salt and vegetables. Taste before adding more seasoning.
Serving Suggestions
Serve these dumplings in wide bowls with chicken and vegetables distributed through the broth. A simple green salad, steamed green beans, or roasted vegetables make a good side if you want a fuller meal. For a fresh contrast, finish each serving with chopped parsley or a little black pepper. Offer extra broth at the table, since the dumplings absorb liquid as they sit.
Variations
For a meat-free pot, use vegetable broth and add sliced mushrooms, peas, or diced potatoes; the finished dish will be less like classic chicken-and-dumplings but still works with the same dough. Add peas during the final few minutes so they do not become mushy. For a more herb-forward flavor, stir chopped parsley or ½ teaspoon dried sage into the dry ingredients. You can also use low-sodium broth and season at the end, which gives you better control over saltiness.
If you prefer thicker, softer dumplings, roll the dough to about ¼ inch (6 mm) and cut slightly wider strips. They will take longer to cook, so check the center and add a few covered minutes as needed. Avoid making them much thicker: the outside can turn soft before the middle cooks through.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep the dumplings and broth together; separating them can dry the dough. Refrigerated leftovers are best within 3 to 4 days. The dumplings soften as they sit, so expect a different texture the next day.
Reheat a portion on the stovetop over medium-low heat, stirring gently and adding a splash of broth or water if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeated reheating. You can also microwave a covered portion, stirring carefully halfway through and checking that it is hot throughout. Freezing is possible, but the dumplings may become softer or fall apart after thawing.
Frequently Asked Questions
Can I use another kind of Bisquick?
Original Bisquick is the mix specified here. A reduced-fat or gluten-free version may absorb liquid differently and can change the dough’s texture, so follow that product’s directions if available and add milk gradually rather than assuming the same result.
Can I make the dough ahead?
It is best to roll and cut the dough just before cooking. The baking mix begins to hydrate once combined with milk, and a long wait can make the dough sticky and harder to handle. You can measure the dry ingredients ahead of time.
Why did my rolled dumplings turn tough?
Common causes are overmixing, kneading, adding too much flour, or rolling the dough too thin and cooking it too long. Mix only until the dough comes together, dust the work surface sparingly, and begin checking at 10 minutes.
Why are the dumplings still raw in the middle?
They may be thicker than intended, the broth may not have stayed hot, or the lid may not have fitted tightly. Keep the pot at a gentle simmer with the lid on, then cook in short covered increments until a cut dumpling has no raw dough at its center.
Can I cook the dumplings without chicken?
Yes. Simmer them in vegetable broth, or make them with broth and vegetables alone. The dumpling method is unchanged; adjust salt and seasonings to suit the broth you use.
Can I make dropped dumplings instead of rolled ones?
Yes, but the texture and method differ. Dropped dumplings are spooned onto the simmering broth and are usually thicker and more pillowy. This recipe is specifically for rolled dumplings, which cook as thin strips.
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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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