chicken and dumplings biscuit recipe
The Best chicken and dumplings biscuit recipe
Oh, this Chicken and Dumplings Biscuit recipe is one of those simple, hearty dishes that just feels like home. There’s something about the way the tender chicken melts in your mouth while the flaky biscuits wrap around it, and the warm broth that coats everything—it’s like a hug in a bowl. I make this recipe all the time, whether it’s a busy weeknight dinner or a special family gathering. My kids—well, they’ll eat it straight from the pot sometimes, and honestly, it’s their favorite comfort food. It’s the kind of meal that’s easy to make ahead, too, so you can have it ready when you need it most. Plus, it’s got a little something for everyone—whether you’re in the mood for a light broth or extra hearty dumplings, you can adjust it to fit what you’re craving.
I love how this dish is packed with protein and fiber from the chicken and whole wheat flour in the biscuits, but it’s still so comforting that it doesn’t feel like you’re eating “healthy.” The broth is made with real ingredients—bone broth for flavor, and a touch of garlic and onion to give it depth. It’s not just a meal; it’s a way to bring people together, whether it’s a Sunday dinner with the whole family or a quick weeknight meal when you’re tired but still hungry. And the best part? It’s so versatile. You can serve it with a side of steamed veggies, a simple green salad, or even just enjoy it plain. It’s the kind of dish that doesn’t demand much but leaves you feeling satisfied in a way that’s hard to beat. Plus, the biscuits are so easy to make from scratch—no one will know they’re not store-bought, and they’re always better than anything you’d buy. It’s a recipe that’s been a staple in my kitchen for years, and I can’t imagine ever changing it.
Chicken and Dumplings Biscuit Soup
A comforting blend of tender chicken, creamy biscuits, and savory dumplings in a rich broth, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp thyme
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup cold water
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp butter, melted
- 1/2 cup shredded cheddar cheese
👨🍳Directions
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1 In a large pot, combine chicken broth, chicken, onion, carrots, celery, garlic, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 25 minutes until chicken is cooked.
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2 While the chicken simmers, mix flour, baking powder, and salt in a bowl. Cut in cold butter until crumbly. Stir in milk and egg until dough forms. Roll dough to 1/4-inch thickness and cut into biscuit shapes.
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3 Place biscuits in a greased baking sheet and bake at 425°F for 12-15 minutes or until golden.
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4 Meanwhile, mix flour, water, baking powder, salt, and melted butter into a dough. Roll out and cut into dumpling shapes.
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5 Drop dumplings into the chicken broth and cover pot. Simmer for 10 minutes until dumplings float to the top.
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6 Remove chicken from broth, shred, and return to the pot. Stir in shredded cheese for the topping.
🔧Equipment
- Large pot
- Mixing bowls
- Cutting board
- Knife
- Measuring cups
- Oven
- Whisk
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Dumplings Biscuit Soup Works
This chicken and dumplings biscuit recipe is a perfect go-to for any family gathering because it’s hearty enough to satisfy a crowd while keeping things simple and comforting. Whether it’s a holiday meal or just a cozy weeknight dinner, these biscuits and gravy hold up well and let everyone customize their serving—some with extra cheese, others with fresh greens. It’s a recipe that never disappoints because it’s made with love, and that’s what makes it special for bringing people together.
❓ Frequently Asked Questions About Chicken and Dumplings Biscuit Soup
What is the key difference between traditional chicken and dumplings biscuits and other biscuit recipes?
The key difference lies in the dumpling layer—traditional chicken and dumplings biscuits incorporate flaky, pillowy dumplings made from a light, buttery dough that floats in the rich, savory broth, while other biscuits rely solely on a flaky crust without the dumpling element. The biscuits themselves are often slightly denser and chewier, designed to hold up to the hearty broth, whereas regular biscuits are more tender and buttery.
How do I ensure the dumplings rise properly in the broth?
For fluffy dumplings, chill the dumpling dough for at least 30 minutes before rolling and cutting. Use cold water when boiling the dumplings to prevent them from shrinking. Once boiled, do not stir—let them float naturally. For extra lift, add 1 tsp baking powder to the dough and avoid overmixing. If they sink, they need more time to rise (up to 20 minutes).
Can I substitute any ingredients in the recipe, and what are the best alternatives?
– Chicken broth: Use low-sodium homemade broth or a mix of chicken and vegetable broth (1:1 ratio). – Butter: Swap with margarine or shortening (butter gives the best flavor, so use it if possible). – Flour: Replace with all-purpose flour (ensure it’s the same type as in the recipe), but avoid gluten-free flours unless making a GF version. – Dumpling dough: For a quicker version, use store-bought dumpling biscuit dough (like Bisquick) and shape them freehand. – Milk: Substitute with buttermilk (add 1 tsp vinegar to regular milk to mimic tanginess) or half-and-half for creaminess.
Why do my biscuits turn out tough or dense, and how do I fix it?
Tough biscuits usually happen from overmixing, using too much flour, or not resting the dough. To fix: – Rest the dough for at least 30 minutes (or overnight in the fridge) to relax the gluten. – Only mix until just combined—stop as soon as the flour is incorporated. – Use less flour (start with 1–2 tbsp less than called for). – Don’t overfill the pan—leave space for expansion. – Bake at a slightly lower temp (375°F instead of 425°F) to prevent burning before the edges set.
How can I make this recipe ahead of time and reheat it properly?
– Make dough ahead: Shape and freeze dumpling dough in a single layer on parchment paper, then wrap tightly. Store up to 3 months. Thaw overnight in the fridge before rolling. – Prep broth: Make broth in advance and refrigerate (or freeze in portions). Thaw before reheating. – Assemble ahead: Place biscuits and dumplings in a greased baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Reheat by baking at 375°F for 15–20 minutes (covered) or microwaving (2–3 minutes, stirring halfway). – For extra crispiness: Brush reheated biscuits with melted butter before serving.
