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Message
T/F the best chicken & dumplings use pillsbury buttermilk biscuits
Posted on 7/16/15 at 10:28 am
Posted on 7/16/15 at 10:28 am
your custom dumplings suck, face it pillsbury biscuits do the best job.
unfortunately, pillsbury is doing their best to make these hard to buy.
i can only find them in 4-packs
here's my recipe, flame away but this is a 10/10 everytime i make them..which is about twice a year because we'd all weigh 400lbs.
Picking up a rotisserie chicken is a huge time-saver as well.
-------------------------------
1 Rotisserie Chicken
2 cans Pillsbury Buttermilk biscuits (no substitute)
1 can Cream of Chicken Soup
1 32 oz box chicken stock (in the soup aisle)
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
1/4 cup flour
Remove all chicken from the bones and dice. rotisserie chicken is much more tender and already cooked. Set chicken aside.
Cut biscuits into 1/2' nuggets... the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2" nuggets using pizza wheel. Set cut up biscuits out on a cookie sheet keeping them separated.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add poultry seasoning and black pepper. Bring to a full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer but not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low. Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add the thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once the liquid begins to thicken, add the diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When biscuits are no longer doughy but firm, it is ready to be served.
Makes 6 servings.
Pair with some sourdough bread and and butter!
unfortunately, pillsbury is doing their best to make these hard to buy.
i can only find them in 4-packs
here's my recipe, flame away but this is a 10/10 everytime i make them..which is about twice a year because we'd all weigh 400lbs.
Picking up a rotisserie chicken is a huge time-saver as well.
-------------------------------
1 Rotisserie Chicken
2 cans Pillsbury Buttermilk biscuits (no substitute)
1 can Cream of Chicken Soup
1 32 oz box chicken stock (in the soup aisle)
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
1/4 cup flour
Remove all chicken from the bones and dice. rotisserie chicken is much more tender and already cooked. Set chicken aside.
Cut biscuits into 1/2' nuggets... the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2" nuggets using pizza wheel. Set cut up biscuits out on a cookie sheet keeping them separated.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add poultry seasoning and black pepper. Bring to a full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer but not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low. Once all of the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add the thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once the liquid begins to thicken, add the diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When biscuits are no longer doughy but firm, it is ready to be served.
Makes 6 servings.
Pair with some sourdough bread and and butter!
This post was edited on 7/16/15 at 10:29 am
Posted on 7/16/15 at 10:34 am to CAD703X
Where are you shopping that you can only find 4 packs?
I have seen single packs at literally every store I shop at.
And I agree. This is how I make dumplings for chicken and dumplings. I cook the chicken though and make a stock.
I have seen single packs at literally every store I shop at.
And I agree. This is how I make dumplings for chicken and dumplings. I cook the chicken though and make a stock.
Posted on 7/16/15 at 10:39 am to CAD703X
that is exactly how my mom always made chicken and dumplings and it will always be one of my favorite meals
I've made chicken and dumpling 100% from scratch (roast the chicken, homemade cream soup, etc) and I don't think the effort yielded results that were that much superior to easy method
I've made chicken and dumpling 100% from scratch (roast the chicken, homemade cream soup, etc) and I don't think the effort yielded results that were that much superior to easy method
Posted on 7/16/15 at 10:41 am to CAD703X
I use Mrs. B's frozen dumplings and cook the chicken my self
Posted on 7/16/15 at 10:45 am to CAD703X
quote:
the best way is to roll each biscuit between your hands forming a long tube; then cut the tube into 1/2" nuggets
What diameter do you roll it out to? About as thick as your thumb?
Posted on 7/16/15 at 5:06 pm to CAD703X
quote:
MeridianDog
Sorry OP, there's but one way to do dumplin's. That would be this one. Yours is fast,but in my world it is rotisserie chicken soup with boiled canned biscuits. It may be good, but it ain't dumplin's.
This post was edited on 7/16/15 at 5:07 pm
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