This is the classic dumpling recipe that has been printed on the Bisquick box for decades. It uses just two ingredients—Bisquick mix and milk—to create light, fluffy dumplings that are perfect for soaking up chicken broth, beef stew, or any savory pot of simmering goodness. The simple batter-style dough is dropped by spoonfuls directly onto a bubbling stew, then steamed to perfection under a tight-fitting lid.
Ingredients
- 2 cups (240 g) Original Bisquick mix
- 2/3 cup (160 ml) milk (whole or 2%)
- Your stew or soup of choice (at least 3 cups / 720 ml of simmering liquid)
Instructions
- Bring your stew, soup, or broth to a gentle simmer in a wide pot or Dutch oven. The liquid should be bubbling lightly, not boiling vigorously.
- In a medium bowl, stir the Bisquick mix and milk together with a fork or spoon until a soft dough forms. Do not overmix—a few lumps are fine.
- Drop the dough by rounded tablespoonfuls onto the surface of the simmering liquid. You should get about 12 dumplings. Space them slightly apart if possible, but they can touch.
- Reduce the heat to low, then cover the pot tightly with a lid. Let the dumplings steam for 10 minutes.
- After 10 minutes, check the dumplings: they should be fluffy and dry on top. If they still look wet or doughy, cover and cook for 2–5 minutes more.
- Serve immediately, spooning extra broth over the dumplings.
Tips
- Keep the lid on: Do not peek while the dumplings are steaming. Lifting the lid lets out the steam and can make the dumplings heavy and gummy.
- Liquid level matters: The dumplings need enough simmering liquid to steam properly. If your stew is thick, add a little broth or water so there is at least 1 inch (2.5 cm) of liquid under the dumplings.
- Substitute for Bisquick: If you don’t have Bisquick, you can make a DIY version by whisking together 2 cups (240 g) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 cup (50 g) cold butter or shortening. Cut in the fat until crumbly, then use as directed.
- Don’t overmix: Stir just until the dry ingredients are moistened. Overmixing develops gluten, which makes tough, chewy dumplings.
Serving Suggestions
These dumplings are best served right on top of a hearty bowl of chicken stew, beef stew, or vegetable soup. They also work beautifully over creamy chicken and dumplings, or even over a simple pot of seasoned black beans. Ladle the stew into wide bowls, making sure each serving gets a couple of dumplings and plenty of broth.
Variations
- Herbed Dumplings: Add 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper to the dry mix before adding the milk.
- Cheese Dumplings: Stir in 1/2 cup (50 g) shredded cheddar cheese into the dough for a savory twist.
- Garlic-Parmesan: Add 1/2 teaspoon garlic powder and 2 tablespoons grated Parmesan cheese to the dough.
- Gluten-Free: Use a gluten-free all-purpose baking mix that is designed as a Bisquick substitute, and follow the same proportions.
Storage and Reheating
Store leftover dumplings and stew together in an airtight container in the refrigerator for up to 3 days. To reheat, place the portion in a saucepan with a splash of broth or water, cover, and warm over low heat for 5–7 minutes, or until heated through. You can also microwave individual servings for 1–2 minutes, but the dumplings may become softer. For longer storage, freeze the dumplings and stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Why are my dumplings doughy in the middle?
This usually happens if the liquid isn’t simmering when you add the dumplings, or if you lift the lid too early. Make sure the stew is bubbling before dropping the dough, and keep the lid on for the full steaming time.
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. For best results, use milk or a non-dairy milk like oat milk.
Can I make these dumplings in a slow cooker?
Yes, you can add the dumplings to a slow cooker during the last 30–45 minutes on high. Cover the slow cooker and let them steam without lifting the lid.
How many dumplings does this recipe make?
Using a rounded tablespoon, this recipe yields about 12 dumplings. If you make them larger, you’ll get fewer, and they may need a few extra minutes to cook.
Can I add an egg to the dumpling dough?
Adding one beaten egg can make the dumplings slightly richer and more cake-like. Reduce the milk to 1/2 cup (120 ml) if you add an egg.
What if my stew is too thick for dumplings?
Thin the stew with extra broth or water before adding the dumplings. The dumplings need moist steam to cook properly, and a thick stew won’t provide enough.
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