Welcome to "Always Stampin'" where you are sure to find paper art inspiration and quite possibly a bit more! Please contact Kelly Gettelfinger, Stampin' Up! Manager of Sellersburg, IN for more information on anything seen here... kellyjeanstamps@gmail.com

"Anxiety weighs a heart down, but a cheerful word lifts it up." Proverbs 12:25

Monday, March 28, 2011

Biscuit Dumplings


A dear friend of mine
(wink at ya, Leslie)
once told me she made Chicken & Dumplings
using refridgerated biscuit dough.
I remember thinkin', "You gotta be kiddin' me!"
And to tell ya the truth,
I also thought, "Poor girl.
She doesn't know what she's missin'!"
I THOUGHT it.  I didn't SAY it.

I was raised on home-made,
roll'em-out, drop'em one-by-one
REAL Chicken & Dumplings.
I actually never learned how to make them
until another dear friend of mine
brought them to me
as a meal when my son was born.
OMGod is good!
I thought I had passed out
and went way back in time to my
Mammaw's kitchen table!
Of course, I asked my friend for the recipe
since I didn't know how Mammaw had made hers.

Let me tell ya...
I couldn't make the recipe from heads or tails.
It seemed like it was in some kind of "code."
A "code" of "way back when" kind of cookin'.
You know, a "pinch of this" kind of thing.
Isn't that funny! 

I was determined to figure it out.
And my family is oh-so-glad I did!
Just like Mammaw's! 


But THIS recipe is actually NOT that recipe!
 he he he
I actually stumbled upon
a recipe for Chicken & Dumplings
that calls for refridgerated bisuits
and remembered how my friend, Leslie
said her family REALLY enjoyed
her Chicken & Dumplings
So I thought I'd give it a try...
and my family is oh-so-glad I did!
(Thanks, Leslie! If you read this,
let me know how similar this recipe is to yours.)

  

Biscuit Dumplings
1 (10oz) can cream of chicken soup
4 C chicken broth (I use bullion POWDER for my broth.)
4 boneless, skinless chicken breasts, cooked & shredded
(I cube my chicken and cook in olive oil.)
1 (15oz) mixed vegetables
1/2 (12oz) tube refridgerated biscuits (see note below,) cut into 12 small pieces for each biscuit
(First quarter each biscuit.  Then cut each quarter into three smaller pieces.)

Combine soup and broth in large stockpot; bring to boil over med-high heat, whisking until smooth.  Stir in chicken and vegetables; bring to a boil.  Drop biscuits into soup; cover and simmer 30 minutes.  Let soup sit 10 minutes before serving.  

NOTE: For remaining 1/2 biscuits, see tomorrow's post for Cinnamon Sugar Biscuits

Be blessed! 

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