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Started By
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 10:35 am to Artie Rome
quote:
Where are you shopping that you can only find 4 packs?
nashville.
havent seen the single packs in years.
its ok..not complaining about buying more biscuits ... just means i get to double the recipe
This post was edited on 7/16/15 at 10:36 am
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 10:43 am to Salmon
quote:
I don't think the effort yielded results that were that much superior to easy method
You are probably right. But if I'm doing something like chicken and dumplings its on a lazy Sunday and cooking is half the enjoyment.
I use rotisseries a good bit. Ever since I got brash and started pulling a leg out of the socket before I buy one I've had much better results.
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 10:51 am to mouton
quote:
About as thick as your thumb?
yeah pretty much.
its been a learning technique to keep them from shrinking back and cutting them without the dough sticking to the knife..i tend to make the entire can into rolls on a cookie sheet...then slice them at the same time with a pizza cutter. waaaaaaaay quicker and easier than using a knife.
This post was edited on 7/16/15 at 10:53 am
Posted on 7/16/15 at 11:02 am to CAD703X
I know very little about chicken an dumplings. Do some people cook onions and celery in the broth?
Posted on 7/16/15 at 11:03 am to mouton
quote:
I know very little about chicken an dumplings. Do some people cook onions and celery in the broth?
honestly i would start with the basic recipe and go from there.
imo the poultry season is where the magic happens
Posted on 7/16/15 at 11:05 am to mouton
quote:
Do some people cook onions and celery in the broth?
And carrots.
Posted on 7/16/15 at 3:14 pm to MeridianDog
quote:
I find debate so tiresome, but would offer this as the best method I know to make Chicken and Dumplings.
I am team MD, that is exact same way my grandma makes them with some hot water cornbread.
Posted on 7/16/15 at 3:14 pm to MeridianDog
quote:
I find debate so tiresome
I don't think this is true.
Posted on 7/16/15 at 3:16 pm to Tigertown in ATL
quote:
don't think this is true.
YO MAMA!!!!!!
Must stop now. So tired....
This post was edited on 7/16/15 at 3:17 pm
Posted on 7/16/15 at 3:19 pm to MeridianDog
quote:
MeridianDog
I'm glad you got it.
Posted on 7/16/15 at 3:19 pm to MeridianDog
I am coming off as a bit of a hypocrite. On one hand I'm saying that I'll take the time to cook the chicken and make a good stock, but on the other hand I am not willing to make the dumplings. I just don't do bread or anything with flour other and dusting or making a roux.
But it was that thread that inspired me to make chicken and dumplings for the first time in years.
But it was that thread that inspired me to make chicken and dumplings for the first time in years.
Posted on 7/16/15 at 4:19 pm to MeridianDog
My Momma, rip, always rolled hers out and I have the recipe. I suck at that and have flour EVERYWHERE. Imo, Mrs. B's are damn close to home rolled
Posted on 7/16/15 at 4:27 pm to Artie Rome
quote:
I just don't do bread or anything with flour other and dusting or making a roux.
My old neighbor used to make the chicken stew part from scratch, but then she used flour tortillas cut into strips as a quick substitute for the thin, rolled out style of dumplings. The refrigerated flour tortillas swelled up and were pretty tasty.
Posted on 7/16/15 at 4:38 pm to MeridianDog
Thanks for sharing, MD. Looks awesome!
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