Bisquick Dumplings: Easy Step-by-Step Guide

Bisquick dumplings are soft, fluffy dough balls simmered directly on top of stews, soups, or pot pies. They are a classic American comfort food, made from the baking mix that combines flour, leavening, and shortening. This guide shows you how to make them from scratch using Bisquick, with tips for light, tender dumplings every time.

What You’ll Need

2 cups (240 g) Bisquick mix
2/3 cup (160 ml) milk (whole or 2% works best)
Optional: 2 tablespoons (28 g) melted butter or margarine for richer dumplings
Optional: 1/4 teaspoon dried herbs like thyme, parsley, or sage
Large bowl
Wooden spoon or spatula
Spoon for dropping dough
Large pot with a tight-fitting lid

Step-by-Step

Prepare your stew or soup. Have your hot liquid (broth, stew, or soup) simmering gently in a wide pot. The liquid should be bubbling but not boiling hard. You need enough liquid to cover the dumplings about halfway, so if your stew is thick, add a little extra broth or water.
Mix the dough. In a large bowl, combine 2 cups (240 g) Bisquick mix and 2/3 cup (160 ml) milk. If using, add the melted butter and herbs. Stir with a wooden spoon just until a soft dough forms. Do not overmix; a few lumps are fine. The dough should be sticky but hold together.
Let the dough rest. Let the dough sit for 1-2 minutes. This allows the baking powder in the Bisquick to activate and the flour to hydrate, which makes for a lighter dumpling.
Drop the dough. Using two spoons or a cookie scoop, drop rounded spoonfuls of dough onto the surface of the simmering liquid. Space them about 1 inch (2.5 cm) apart because they will expand. You should get about 10-12 dumplings.
Cover and simmer. Immediately cover the pot with a tight-fitting lid. Reduce the heat to low so the liquid stays at a gentle simmer. Cook for 10 minutes without lifting the lid.
Flip and cook. After 10 minutes, carefully turn each dumpling over with a spoon. Re-cover and cook for another 5-10 minutes, until the dumplings are puffed, cooked through, and no longer doughy in the center. To check, insert a toothpick into one; it should come out clean.
Serve immediately. Dumplings are best right away. If they sit in the liquid, they will absorb moisture and become heavy. Serve hot, spooning some broth over the top.

Common Mistakes

Lifting the lid too early. The steam is what cooks the dumplings. Opening the lid lets the steam escape and makes the dumplings dense and gummy.
Boiling too hard. A rolling boil will break apart the dumplings and make them tough. Keep the liquid at a gentle simmer.
Overmixing the dough. Stirring too much develops gluten, which makes tough, chewy dumplings. Mix just until combined.
Making dumplings too large. Large spoonfuls may not cook through in the center. Keep them about the size of a golf ball.
Not enough liquid. If the pot is too dry, the dumplings will stick to the bottom and burn. Ensure there is enough broth to come halfway up the dumplings.

Tips

Use cold milk for a fluffier texture. The cold liquid helps create steam, which lifts the dough.
Add a pinch of salt and pepper to the dough if your stew is not heavily seasoned.
For extra flavor, substitute the milk with buttermilk. The tanginess complements savory stews well.
If you like herbed dumplings, add 1/2 teaspoon of dried dill, chives, or rosemary to the mix.
Make sure your stew is hot before adding the dumplings. If the liquid is lukewarm, the dumplings will sink and become soggy.
For a pot pie topping, drop the dough over a hot filling and bake at 400Â°F (200Â°C) for 15-20 minutes, or until golden.

Troubleshooting

Dumplings are doughy in the center. They need more cooking time. Re-cover and simmer for an additional 5-10 minutes. Make sure the heat is low enough to avoid boiling.
Dumplings fell apart. This usually happens if the liquid was boiling too vigorously or the dough was too wet. Next time, reduce the heat and add a little more Bisquick to the dough.
Dumplings are tough. Overmixing or too much flour is the culprit. Use a light hand and mix only until just combined.
Dumplings are flat and dense. The liquid may not have been hot enough when you added them, or the lid was lifted too often. Always start with simmering liquid and keep the lid on.
Dumplings stick to the bottom. Your pot may be too small or the liquid too shallow. Transfer to a larger pot or add more broth.

Frequently Asked Questions

Can I use water instead of milk? Yes, but the dumplings will be less rich and slightly less tender. Milk adds fat and flavor.

Can I make dumplings ahead of time? It’s not recommended. Dumplings are best fresh. If you must, cook them fully, then store in the broth in the refrigerator for up to 2 days. Reheat gently on the stove, adding a little broth if needed.

Can I freeze uncooked dumplings? Yes. Drop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag. When ready, add frozen dumplings to simmering liquid and cook for an extra 5-7 minutes.

How do I know when dumplings are done? Insert a toothpick into the center of one; it should come out clean. Also, the dumpling should be puffed and spring back when touched.

Can I bake Bisquick dumplings instead of simmering? Yes. For a pot pie, spoon the dough over a hot filling and bake at 400Â°F (200Â°C) for 15-20 minutes, until golden brown and cooked through.

Why are my dumplings gummy? Gummy dumplings are usually caused by too much moisture or undercooking. Make sure the liquid is simmering, not boiling, and cook for the full time. Also, avoid stirring the stew while the dumplings are cooking.

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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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