Perfect Bisquick Dumplings

Food & Recipes

Perfect Bisquick Dumplings

Home cooks often struggle with dumplings that turn gummy or fall apart in soups and stews. This Bisquick dumplings recipe solves that every time. It uses simple pantry staples for light, fluffy results that soak up broth without getting soggy. I’ve relied on it for 30 years at family dinners and potlucks. You’ll get tender bites in under 30 minutes, easily elevating chicken stew or beef soup.

What Are Bisquick Dumplings?

Bisquick dumplings are soft, pillowy drops made from Bisquick baking mix, milk, and a touch of seasoning. They cook right on top of simmering stews or soups, steaming into fluffy mounds that absorb savory flavors. No rolling or cutting needed; just spoon them in. Perfect for weeknight meals, they add heartiness without extra pots. This classic method guarantees even cooking and a comforting texture in every batch.

Why You’ll Love This Recipe

  • Fluffy texture: Light and airy inside, with a slightly crisp edge that holds up in broth.
  • Dead simple: Just three ingredients, mixed in one bowl—no yeast or rising time.
  • Quick prep: Ready in 20-25 minutes, ideal for busy evenings.
  • Versatile: Pairs with any stew, soup, or even pot pie filling.
  • Reliable results: Tested in countless kitchens; no dense or raw centers.
  • Family favorite: Kids love the soft chew; adults savor the flavor boost.

Ingredients

Serves 4-6 (makes 10-12 dumplings). Prep time: 5 minutes. Cook time: 15-20 minutes.

Core Ingredients:

  • 2 cups Bisquick baking mix (original or heart-healthy version)
  • ⅔ cup milk (whole milk for richest flavor; see substitutions)
  • ½ teaspoon salt (optional, enhances savory taste)
  • ¼ teaspoon black pepper (optional, for a subtle kick)

For the stew base (example: use your favorite):

  • 4 cups chicken or beef broth
  • 2 cups cooked chicken or beef, shredded
  • 2 carrots, sliced
  • 1 celery stalk, chopped
  • 1 onion, diced

Optional Substitutions

  • Dairy-free: Swap milk for almond, oat, or soy milk—texture stays fluffy.
  • Gluten-free: Use gluten-free Bisquick; add 1 tablespoon xanthan gum if the mix lacks it.
  • Herb boost: Stir in 1 teaspoon dried parsley or thyme into the dough.
  • Low-sodium: Skip salt and use unsalted broth.

Step-by-Step Cooking Instructions

  1. Prep your stew base: In a large pot, bring 4 cups of broth to a simmer over medium heat. Add carrots, celery, onion, and cooked meat. Let vegetables soften until tender, about 10 minutes. The broth should bubble gently, not boil.
  2. Mix the dumpling batter: In a medium bowl, whisk Bisquick, milk, salt, and pepper. Stir just until a thick, sticky dough forms with no dry pockets, but do not overmix. It should drop easily from a spoon, like soft cookie dough. Let it rest for 2 minutes so the batter thickens slightly.
  3. Drop the dumplings: Using two spoons or a cookie scoop, portion tablespoon-sized mounds onto the simmering stew. Space them 1 inch apart since they expand. Cover the pot tightly with a lid.
  4. Cook undisturbed: Simmer on low for 15 minutes. Keep the lid on to trap steam. You’ll smell rich, comforting aromas rising. Do not peek; steam creates fluffiness.
  5. Check doneness: Lift the lid. Dumplings should be doubled in size, with dry, matte tops, not glossy. Insert a toothpick; it should come out clean. If the stew looks thin, simmer uncovered for 2-3 minutes to thicken.
  6. Serve hot: Ladle into bowls, making sure each gets 2-3 dumplings. The broth clings perfectly and steams with warmth.

Variations and Customizations

Dietary swaps: For vegans, use plant-based Bisquick and broth; coconut milk adds subtle creaminess. Low-carb? Try an almond-flour mix (2:1 with Bisquick).

Flavor twists: Cheese dumplings—fold in ½ cup shredded cheddar. Spicy version: Add ½ teaspoon garlic powder and cayenne. Herb lovers: Mix in fresh chives or dill.

Equipment alternatives: No pot? Use a deep skillet or Instant Pot on sauté-low (cover after dropping). Slow cooker: Drop into simmering chili on high for 20 minutes.

Expert Cooking Tips

Stir batter gently to avoid tough gluten development. Overmixing kills fluffiness. Always start with cold milk for even rising. For extra tenderness, chill the batter 10 minutes before dropping. Test the stew’s doneness by tasting the broth; it should lightly coat the back of a spoon before adding the dumplings. At high altitude, increase milk by 2 tablespoons and cook 2 minutes longer. Store leftovers in the fridge for up to 2 days. Reheat gently in the microwave with a damp paper towel to revive steam.

Common Mistakes to Avoid

  • Overmixing batter: Creates dense, chewy dumplings—stir minimally.
  • Lifting the lid early: Releases steam, leading to flat, soggy results.
  • High heat boiling: Causes dumplings to toughen or disintegrate.
  • Too much liquid in stew: Batter dissolves; thicken stew first with cornstarch slurry.
  • Small portions: Tiny drops overcook; use generous tablespoon scoops.

Real Cooking Scenario

Last rainy Tuesday, I rushed home from work with a half-made chicken stew in the fridge. I mixed the Bisquick dough while the broth reheated, which took 3 minutes. I dropped them in, set the timer, and helped with homework. Twenty minutes later, the kitchen smelled like Grandma’s house. My family devoured it over rice and raved about the fluffy bites. Cleanup was just one pot. That is the magic for tired weeknights.

FAQs

Can I make Bisquick dumplings ahead?
Yes, mix batter and chill up to 1 hour. Drop into hot fresh stew for the best rise.

Why are my dumplings dense?
Likely overmixed or the lid lifted too soon. Stir lightly and cover fully next time.

Bisquick dumplings in soup or stew only?
Mostly, but try it over pot pie filling or chili. Avoid thin broths—they make them mushy.

How to freeze uncooked dumplings?
Portion on parchment, freeze solid, then bag. Cook from frozen, adding 5 minutes.

Do vegetarian Bisquick dumplings work?
Absolutely—use veggie broth and skip meat. Add peas or spinach for color.