biscuit chicken and dumpling recipe
The Best biscuit chicken and dumpling recipe
Oh, biscuit chicken and dumplings—now there’s a dish that’s simple enough to make when you’re in a hurry but feels special enough to serve at a family dinner or a cozy holiday meal. I’ve been making this since my kids were little, and honestly, it’s one of those recipes that just works. The crispy, golden biscuit coating on the chicken gives it that perfect crunch, and the fluffy dumplings soak up all that savory broth like a dream. My boys loved it because it’s not too heavy—it’s got enough flavor to make it feel indulgent without being too greasy. And the best part? It’s something you can make ahead and reheat, so it’s always there when you need it.
The health benefits of this recipe aren’t hard to spot either. The chicken is lean protein, and the dumplings are made with whole wheat flour if you use it, which keeps things lighter than you’d think. I always tell my family that it’s like comfort food with a little extra nutrition—no one even notices how good it is for them. Plus, it’s versatile. You can serve it with a side of steamed veggies or a simple green salad, or just let the dumplings and broth carry the meal. It’s the kind of dish that feels like a treat but isn’t one, and that’s why my kids always ask for seconds. And honestly? It’s the kind of meal that’s perfect for a weeknight dinner or a weekend gathering—something hearty but not too much work. You can’t go wrong with it.
Biscuit Chicken with Creamy Dumplings
A comforting Southern-style dish featuring crispy baked chicken thighs served with fluffy dumpling soup. Perfect for a cozy meal!
🥘Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- ½ cup milk
- 1 large egg
- 2 tbsp melted butter
- 1 cup all-purpose flour
- ½ cup water
- 1 tbsp butter
- ½ tsp salt
- 1 tbsp milk
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tbsp butter
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with oil.
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2 In a bowl, mix olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture evenly over the chicken thighs.
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3 Place chicken thighs on the prepared baking sheet and bake for 20 minutes. Flip and bake for another 15-20 minutes until golden and cooked through (internal temp 165°F/74°C).
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4 While chicken bakes, prepare the biscuit dough: In a large bowl, whisk flour, baking powder, and salt. Add buttermilk, milk, egg, and melted butter. Mix until just combined.
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5 Roll out the dough on a lightly floured surface to about ¼-inch thickness. Cut into small circles using a glass or biscuit cutter.
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6 For the dumplings, mix flour, water, butter, salt, and milk into a dough. Roll out thinly and cut into small circles.
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7 In a saucepan, heat heavy cream, chicken broth, butter, Dijon mustard, and garlic powder. Simmer for 5 minutes until slightly thickened. Season with salt and pepper.
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8 Place the baked chicken on a plate. In a large pot, add a bit of oil and gently place the biscuit circles on top of each chicken thigh. Pour the creamy sauce into the pot.
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9 Add dumpling circles to the pot, ensuring they float. Cover and simmer on low heat for 10-12 minutes until dumplings are puffed and cooked through.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Spray bottle (for baking sheet)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Biscuit Chicken with Creamy Dumplings Works
This biscuit chicken and dumplings recipe is always a crowd-pleaser because it’s hearty, comforting, and easy to share—perfect for any family gathering. Whether it’s a casual weeknight dinner or a holiday spread, the tender chicken and fluffy dumplings stay warm together, making it simple to serve a full meal without fuss. Plus, the biscuit crust adds a light crunch that balances the richness of the broth, so everyone leaves happy and full. It’s a recipe that feels like home, no matter the occasion.
❓ Frequently Asked Questions About Biscuit Chicken with Creamy Dumplings
What is the difference between Bisquick and Bisquick-style biscuit chicken and dumplings?
Bisquick is a pre-made baking mix that contains flour, baking powder, salt, and sometimes cornmeal, making it convenient for quick recipes. A Bisquick-style biscuit chicken and dumplings recipe typically uses a homemade biscuit dough made from scratch with flour, butter, milk, baking powder, and salt. Homemade dough often yields a lighter, fluffier texture and more customization options.
Why do my dumplings turn out gummy or dense instead of fluffy?
Several factors can cause gummy or dense dumplings. First, ensure you’re using enough liquid (milk or buttermilk) to bind the dough properly. Overmixing can also make the dumplings tough. For fluffier results, avoid overcooking—they should float in the broth and be tender when pulled apart. Also, check that your butter and flour are not too old, as stale ingredients can affect texture. Lastly, using a slightly higher fat content in the dough (like adding a bit extra butter) can help improve fluffiness.
Can I substitute any ingredients in the Bisquick-style biscuit chicken and dumplings recipe?
Yes, you can make adjustments, but some substitutions may impact texture or flavor. For the biscuit dough: – Flour: Replace all-purpose flour with whole wheat flour (reduce by 1–2 tbsp) or a mix of all-purpose and whole wheat for a nuttier taste. – Butter: Use unsalted butter for better control over salt levels, or substitute with olive oil (though texture may differ). – Milk: Buttermilk adds tang; you can use plain milk with a splash of vinegar or lemon juice to mimic it. For the chicken: – Broth: Use chicken broth instead of water for richer flavor. – Seasonings: Adjust garlic, onion, or herbs based on preference, but avoid overdoing salt if using salted butter. For dumplings: – Flour: Use cornmeal (½ cup) for a crisper texture, but reduce liquid slightly. – Butter: Replace with shortening for a firmer dough, or add a bit of cornstarch to prevent stickiness.
How long should I cook the dumplings in the broth, and what’s the right way to test for doneness?
Dumplings should cook until they float to the surface after about 10–15 minutes (depending on size). They’re done when they’re puffed, golden, and tender—you can pull them apart with a fork. Overcooking can make them tough, so monitor closely and remove them once they’re just done. If they sink, they need more time, but avoid letting them boil vigorously, as this can cause them to break.
Why does my biscuit chicken and dumplings taste bland, and how can I boost the flavor?
A bland flavor can stem from underseasoning, weak broth, or lack of depth in the chicken. To enhance taste: – Season the chicken: Add minced garlic, onion, thyme, or bay leaves while cooking. A splash of soy sauce or Worcestershire sauce in the broth can add umami. – Broth upgrade: Simmer the chicken in the broth for 30+ minutes to deepen flavor before adding dumplings. Use a rich base like beef or vegetable broth. – Dumpling boost: Sprinkle a pinch of cayenne, smoked paprika, or a dash of hot sauce into the dough for heat. Some recipes include a bit of cheese (like shredded cheddar) mixed into the dough for extra richness. – Toppings: Garnish with fresh parsley, a drizzle of hot honey, or a sprinkle of Old Bay seasoning before serving.
