Bisquick dumplings are tender, quick drop dumplings made by stirring baking mix with milk and cooking spoonfuls in a covered pot of gently simmering stew or broth. This simple American-style method needs no rolling or special equipment, and the baking mix gives the dumplings a soft, biscuit-like texture.
Ingredients
- 2 cups (240 g) Bisquick baking mix
- ⅔ cup (160 ml) milk
- 6 cups (1.4 L) hot, gently simmering chicken or vegetable stew or broth, prepared separately
Instructions
- Bring the stew or broth to a gentle simmer in a wide, heavy pot with a tight-fitting lid. The liquid should be hot and bubbling lightly, not boiling vigorously. Make sure there is enough liquid for the dumplings to sit partly in it without being fully submerged; add a little water or broth if needed.
- In a medium bowl, stir the Bisquick and milk together just until a soft, slightly sticky dough forms. Stop as soon as no dry pockets remain. The mixture should be thick enough to hold its shape on a spoon; avoid beating it or adding extra mix to make it stiff.
- Drop the dough by rounded tablespoonfuls onto the simmering liquid, spacing the portions slightly apart. The recipe makes about 12 small dumplings. They will puff as they cook, so do not crowd them tightly together. If using a smaller pot, cook them in batches.
- Cover the pot firmly and cook over low heat for 10 minutes without lifting the lid. Keep the liquid at a steady, gentle simmer. The covered pot traps steam, which cooks the dumplings through and helps them rise; frequent lid-lifting can make them dense or leave the centers undercooked.
- After 10 minutes, uncover and check a dumpling by cutting through its center. It should look set and fluffy, with no wet dough inside. If needed, cover and cook for another 2 to 3 minutes, then check again. Serve the dumplings hot with the stew or broth.
Tips
- Measure lightly. Spoon the baking mix into a measuring cup and level it rather than packing it down. Too much mix makes a dry, heavy dough.
- Mix minimally. A few small lumps are fine. Overmixing develops a tougher texture, while stirring in extra flour or baking mix can make the dumplings dense.
- Keep the lid on. Steam is essential to cooking the tops and centers. If the pot boils hard, lower the heat without removing the lid for long.
- Use freshly opened baking mix when possible. Old mix may have lost some of its leavening power, so the dumplings may not rise as well. Check the package date and storage directions.
Serving Suggestions
Serve the dumplings as soon as they are cooked, spooned over chicken stew, turkey stew, or a vegetable-rich broth. They also work with beef or mushroom stew, though their mild flavor pairs especially well with a light, savory sauce. Ladle plenty of hot liquid into each bowl so the dumplings stay moist, and add a side of steamed green beans, peas, or a crisp salad for contrast.
If your stew contains raw poultry or meat, cook it safely before adding the dumplings. Check poultry with a food thermometer and confirm it reaches the USDA FSIS safe minimum internal temperature of 165°F (74°C); ground meat should reach 160°F (71°C), and whole cuts of beef, pork, veal, lamb, or goat should reach 145°F (63°C) followed by a 3-minute rest. The dumpling cooking time is not a substitute for checking the temperature of meat in the stew.
Variations
Herb dumplings: Stir 1 teaspoon (1 g) dried parsley or 1 tablespoon (4 g) finely chopped fresh parsley into the dry baking mix before adding milk. Dried thyme or chives also work; use a light hand so the herbs do not overpower a mild broth.
Black pepper and garlic: Add ¼ teaspoon (0.5 g) ground black pepper and ¼ teaspoon (1 g) garlic powder to the baking mix. These additions give the dumplings a savory edge without changing the method.
Richer flavor: Replace up to 2 tablespoons (30 ml) of the milk with melted butter, cooled slightly. The dough will taste richer, though it may be a little softer; keep it spoonable rather than trying to knead it.
Vegetable stew: Use vegetable broth or a prepared vegetable stew instead of chicken broth. Keep the same dumpling proportions and cooking method; make sure the liquid is simmering before dropping in the dough.
Storage and Reheating
Dumplings are best freshly cooked, when their texture is lightest. Refrigerate leftovers within 2 hours in a covered container, ideally with some stew or broth to keep them from drying out. Store for 3 to 4 days in the refrigerator. You can freeze dumplings with stew in a freezer-safe container for about 2 to 3 months, though thawed dumplings may be softer or more fragile.
Reheat gently in a covered saucepan over low heat with a splash of broth, turning the dumplings carefully so they warm evenly. You can also microwave a portion in a covered, microwave-safe dish, stirring the surrounding stew partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer; avoid repeated reheating and cool any unused portion promptly.
Frequently Asked Questions
Can I make Bisquick dumplings without milk?
Yes. An unsweetened, unflavored plant-based milk can usually replace dairy milk in the same quantity. Water also works, but the dumplings will have a less rich flavor. Add liquid gradually and stop when the dough is soft and spoonable.
Why did my dumplings turn out tough?
Common causes include overmixing, adding too much baking mix, boiling the stew too hard, or cooking with the lid off. Stir only until the dough comes together, keep the liquid at a gentle simmer, and leave the lid in place for the first 10 minutes.
Why are the centers still doughy?
The dumplings may be too large, the pot may not have stayed hot enough, or the lid may have been lifted too often. Cut one open to check; if it is wet inside, cover the pot and simmer for another 2 to 3 minutes before checking again.
Can I make the dough ahead?
It is better to mix the dough just before cooking. Once the milk is stirred into the baking mix, the leavening starts working and the dough can become less reliable if it sits. Measure the dry mix in advance, then add the milk when the stew is ready.
Can I cook these dumplings in plain broth?
Yes. Bring broth to a gentle simmer in a covered pot and follow the same drop-and-steam method. The dumplings are mild, so season the broth to taste and serve them with vegetables or a protein for a fuller meal.
Can I double the recipe?
Yes, double both the baking mix and milk, but cook the dumplings in a wide pot with enough room for them to expand. If they would be crowded, cook in two batches; overcrowding can prevent even steaming.
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- Traditional Brunswick Stew with Chicken and Pork
- Vegan Brunswick Stew with Lima Beans and Corn
More recipes to cook
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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