Viewing post #10702 by gemini_sage
|Many of us country folk put Chicken and Dumplings at the top of the list of winter comfort foods. I've heard of (and tried) so many methods of making drop or rolled dumplings, however the perfect dumpling has been elusive to me. The best luck I've had was basically making my biscuit recipe and dropping spoons full of the batter into the boiling broth. The last time I did it they were good, but often they either remain too dense, or get too fluffy and break up into tiny pieces. I used to have good luck with canned biscuits and bisquick, but nowadays try to avoid mixes and processed products.
Please share your recipes, methods, and tips!
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