One last biscuit…or is it bread?

And because it’s “BISCUIT” week, bridging into BREAD week, I thought I should actually make some ‘merican-style biscuits.  Well, dumplings, really.

I’m making chicken and dumpling soup* for dinner and felt it only proper that I make the dumplings from SCRATCH!  It’s so easy, why wouldn’t you?

  • 1 c. flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 T butter
  • 1/2 c. milk

Mix the dry stuff together, then cut in the butter until it’s crumbly.  Add the milk and stir it into a sticky dough.  Drop into the simmering soup.


So now you’re going, OK, but what about the soup?  OK, I’ll share that, too.  First I found a recipe that didn’t call for “open a can of cream of chicken and a can of cream of celery.”  That’s just cheating.  And kinda gross.  So I found this “from scratch” recipe and made a couple of small modifications.


  • 4 tablespoons butter, divided
  • 2 carrots, diced small
  • 2 stalks celery plus their leaves, diced
  • 1 onion, diced
  • 1 1/4 cup flour, divided
  • 4 cups chicken broth
  • 1 cup whole milk, divided
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried), plus more for garnish
  • 2 cups cooked diced or shredded chicken
  • extra salt and pepper

There are reasons I made a couple of edits; I was trying to cook something that didn’t require me going to the store.  Between rising costs of living and TAXES is this state, I figured it might be wise to cut back on the food budget where I can, but also, I go to the store every damn day.  I wanted to skip a day.

I used a bag of frozen chicken tenderloins for the meat portion of this meal because it’s what I had on hand.  I microwave-thawed (partially) the chicken so I could cut it into bite-size pieces and put them into the skillet to brown.  I dumped that into the crock pot.

Instead of using fresh carrots, celery and onion, I found two bags of frozen stew vegetables that included carrots, celery, pearl onions and potatoes in it.  I also found a bag of frozen peas and added about 1/2 cup of those.  I put those into the skillet to thaw a bit more–I had them in the microwave to thaw a little, but they were still mostly frozen, so into the skillet it goes.  I added a bit of butter to make it more awesomer.  Dumped that into the crock.

Took a carton of chicken broth and dumped that into the skillet to heat through, and took 1/4 cup of flour, slowly mixing the broth in it to make it into a thin paste, then poured that into the broth.  Pro-tip:  If you dump the flour straight in, you will end up with lumps.  Poured that into the crock.

It looked too thin.  I took a stick of butter (to make it mass-awesome), and put it in the skillet to get melty.  Then added in about 1/2 cup flour, a bit at a time, to make a roux.  I didn’t let it get too brown before adding about a cup of milk to the roux, a little bit at a time.  Added some salt & pepper, thyme, garlic and rosemary, then into the crock it went.

Set it on low for 3 hours.  30 minutes before serving, I made the dumplings and dropped tablespoons full into the soup, put the lid on and let them steam.  Serves 4 super-hungry adults or 6 moderately hungry people or a lot more people on a strict diet.

Bon appetit!

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