This lip-smacking Chicken and Biscuit Dumplings recipe will take you back to eating at grandma’s house. This delicious Southern classic will please everyone at the supper table!
Chicken and Biscuit Dumplings
Makes about 8 servings
- Chicken broth:
- 1 (4½-pound) whole chicken
- 4 stalks celery, cut into 3-inch pieces
- 4 medium carrots, peeled and cut into 3-inch pieces
- 1 medium onion, peeled and cut into wedges
- 1 tablespoon black peppercorns
- 3 tablespoons unsalted butter
- 1½ cups coarsely chopped onion
- 1½ cups coarsely chopped carrots
- 1 cup coarsely chopped celery
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- ½ cup heavy whipping cream
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh parsley
- 2¼ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup whole buttermilk
- 1 tablespoon unsalted butter, melted
- 1 large egg, lightly beaten
- Garnish: chopped fresh parsley
- For chicken broth: In a large Dutch oven, bring all ingredients and water to cover by 1 inch to a boil over medium-high heat. Reduce heat to medium, and simmer until chicken is tender, about 2 hours.
- Remove chicken from broth, and let cool enough to handle. Shred meat, discarding skin and bones. Strain broth through a fine-mesh sieve, discarding solids. Reserve 4 cups broth for stew. Freeze remaining broth for another use in heavy-duty resealable bags for up to 3 months.
- For stew: In a large Dutch oven, melt butter over medium-high heat. Add onion, carrot, and celery; cook until softened, about 3 minutes. Stir in garlic; cook for 1 minute. Stir in 2 cups reserved broth, and bring to a boil. Reduce heat, cover, and simmer until vegetables are crisp-tender, about
- In a small bowl, whisk together flour and remaining 2 cups reserved broth; stir into vegetables. Stir in cream, thyme, sage, parsley, salt, and pepper. Cook over medium heat, stirring frequently, until mixture thickens, about 8 minutes. Remove from heat; stir in shredded chicken.
- For dumplings: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Make a well in center of dry ingredients. In a small bowl, whisk together buttermilk, melted butter, and egg; stir into flour mixture until a dough forms. Using floured hands, roll dough into 1-inch balls (about 16 total).
- Bring stew to a boil over medium-high heat. Quickly drop dough balls into stew (do not stir). Cover and reduce heat to medium-low (do not continue to boil). Simmer without stirring until dumplings are puffed and cooked through, about 15 minutes. Sprinkle servings with additional pepper; garnish with parsley, if desired.
- Kitchen Tip: These fluffy homemade biscuit dumplings are easy to make, but if you’re short on time, Mary B’s Open Kettle Dumplings can be used instead.
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