Introduction
The kitchen smelled like soup and Sunday light—steam curling, broth simmering, and a little parsley brightening the air. Right then I dropped spoonfuls of batter into the pot and watched tiny pillows puff up. This recipe for Bisquick Dumplings sits in my weeknight rotation for that exact reason: cozy, fast, and forgiving. This always takes me back to Sunday dinners.
Why You’ll Love This
- Quick to mix and drop, ready in about 20 minutes.
- Kid-approved texture: soft inside, gentle chew.
- Uses pantry staples and stretches a pot of stew.
- Budget-friendly and great for meal rescue.
Quick Recipe Snapshot
- Servings: 4 (as a topping for soup or stew)
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Skill level: Easy
- Taste: Savory, buttery, herb-fresh
After a quick mix you’ll feel confident dropping these into any simmering pot.
Ingredients You’ll Need
- 2 cups Bisquick mix
- Chef note: Use the original mix for best texture.
- 2/3 cup milk
- Chef note: Whole milk gives richness.
- 2 tablespoons fresh parsley, chopped
- Chef note: Fresh = bright flavor.
How to Make It
- First, bring your soup or stew to a gentle rolling boil. You want movement, not a wild boil.
- Next, in a medium bowl whisk the Bisquick mix, milk, and parsley until just combined; batter should look lumpy, not smooth.
- Then, scoop batter with a spoon or small ice cream scoop; wet the spoon if it sticks.
- Meanwhile, lower spoonfuls carefully into the boiling liquid, spacing them so they don’t stick together.
- After that, reduce heat to a simmer and cover the pot. Steam will cook the dumplings through and make them fluffy.
- Finally, cook for about 10 minutes; check by poking lightly—dumplings should feel springy and a toothpick comes out clean.
- Serve immediately on top of your soup, ladling broth over each dumpling so they stay moist.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a small scoop to portion quickly and evenly.
- Common mistake + fix: Don’t overmix—if batter gets gluey, add a tablespoon of milk to loosen it.
- Simple variation: Stir in a pinch of thyme or a tablespoon of grated Parmesan for a savory twist.
Serving Ideas
- Weeknight dinner: ladle over chicken noodle or vegetable stew for a filling bowl.
- Brunch: serve small dumplings with creamy mushroom soup and a green salad.
- Holiday side: spoon onto roasted root-vegetable stew for a rustic plate.
- Garnish with extra parsley, cracked pepper, or a pat of butter on each dumpling.
Storing & Leftovers
- Fridge: Store dumplings in an airtight container with broth for up to 3 days.
- Freezer: Freeze cooked dumplings on a tray, then bag for up to 1 month.
- Reheat: Gently warm in simmering broth to revive texture; avoid microwave if possible.
Leftover idea: Turn dumplings into a comforting sandwich—place a dumpling on buttered toast and top with warm stew.
Bisquick Dumplings
Ingredients
Method
- Bring your soup or stew to a gentle rolling boil.
- In a medium bowl, whisk the Bisquick mix, milk, and parsley until just combined; the batter should look lumpy, not smooth.
- Scoop batter with a spoon or small ice cream scoop; wet the spoon if it sticks.
- Lower spoonfuls carefully into the boiling liquid, spacing them so they don’t stick together.
- Reduce heat to a simmer and cover the pot. Steam will cook the dumplings through and make them fluffy.
- Cook for about 10 minutes; check by poking lightly—the dumplings should feel springy and a toothpick comes out clean.
- Serve immediately on top of your soup, ladling broth over each dumpling so they stay moist.
Notes
FAQs
Q: Can I make these ahead?
A: You can mix the batter briefly and keep it covered in the fridge for up to a day, but cook them fresh when possible for the best puff.
Q: What if I don’t have milk?
A: Use buttermilk or a light cream for richness, and thin with a splash of water if too thick.
Q: How do I know they’re done?
A: Push gently; they should spring back and a toothpick should come out clean. Also, the bottoms may show a faint set where they touched the liquid.
Q: Can I freeze the dumplings?
A: Yes—freeze cooked dumplings flat, then reheat in warm broth; these Bisquick Dumplings thaw and reheat nicely.
Conclusion
If you want a few variations or another recipe source for technique, check the classic Bisquick Dumplings Recipe – Food.com and a quick how-to guide at Easy Bisquick Dumplings – Easy Recipe Depot.
Final Thoughts
Give this humble recipe a try and tweak the herbs or cheese to make it yours; I love how forgiving it feels. Above all, drop the batter in with confidence and enjoy that cozy steam—these are my go-to Bisquick Dumplings.
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