Bisquick Cornmeal Chive Dumplings are a delectable Southern comfort food that can be served as a side dish or main course. These fluffy, savory dumplings are incredibly easy to make, using simple pantry staples like Bisquick baking mix, cornmeal, chives, and milk. They are perfect for busy weeknights or when you want a hearty and flavorful meal without much effort. With just a few steps and a short cooking time, you can enjoy these delicious dumplings that are sure to satisfy your taste buds and leave you feeling warm and comforted.
Here are our top 6 tried and tested recipes!
BISQUICK DUMPLINGS
In the game forum I tagged recipes for Bisquick mix and also beef stew that required dumplings. This is the original dumpling recipe from BettyCrocker.com that I will be using.
Provided by lauralie41
Categories Winter
Time 25m
Yield 10 dumplings
Number Of Ingredients 2
Steps:
- In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
- Drop mixture by spoonfuls onto boiling stew and reduce heat.
- Cook dumplings uncovered for 10 minutes. Cover pot and cook an additional 10 minutes. Serve immediately.
CHICKEN AND DUMPLINGS WITH BISQUICK®
Basic chicken and dumplings stew made with Bisquick®...yummo.
Provided by Pam Smith
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 1h35m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet over medium heat. Cook chicken thighs in the hot butter until no longer pink in the centers, 5 to 7 minutes per side. Remove chicken and let cool, about 5 minutes. Shred or cut into small pieces and set aside.
- Place bacon in a medium skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease in the skillet. Let bacon cool slightly, about 5 minutes; crumble and set aside.
- Scrape chicken drippings from the the skillet into a stockpot or Dutch oven. Cook potatoes, carrots, celery, red onion, and garlic in the pot over medium heat until onion is soft and transparent, about 5 minutes. Stir in chicken, reserved bacon grease, broth, 1 cup milk, mushroom soup, corn, paprika, salt, and pepper. Reduce heat and let stew simmer for 20 minutes.
- Mix baking mix and milk for dumplings together to form a sticky dough. Drop by spoonfuls into stew. Cook, uncovered, for 10 minutes. Cover and continue to cook until dumplings are set, about 10 minutes more. Serve stew with a garnish of crumbled bacon.
Nutrition Facts : Calories 659.4 calories, Carbohydrate 61.2 g, Cholesterol 98.1 mg, Fat 32.7 g, Fiber 5.5 g, Protein 31.5 g, SaturatedFat 11.7 g, Sodium 1544.3 mg, Sugar 10.5 g
CHILI CHICKEN WITH CORNMEAL DUMPLINGS
Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
- In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
- Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g
CHILI WITH CORN DUMPLINGS
Here's an easy winter warm-me-up meal. The flavorful corn dumplings cook right on top of the simmering chili.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
- Mix Bisquick mix and cornmeal. Stir in milk, cilantro and reserved 1/2 cup corn just until moistened.
- Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.
Nutrition Facts : Calories 490, Carbohydrate 54 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 12 g, TransFat 1 1/2 g
CORNMEAL SAGE BISQUICK BISCUITS
These are the perfect biscuits for biscuits and gravy (unlike most biscuits, these are toothsome and plain enough to stand up to lashings of salty, sausage-y gravy). I actually made them with the Heart Smart Bisquick. The recipe is slightly changed from bettycrocker.com.
Provided by CorriePDX
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Stir Bisquick, cornmeal, milk, and the sage and garlic salt until soft dough forms.
- Drop by 12 spoonfuls onto parchment-lined cookie sheet.
- Bake 8 to 10 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 3.6, SaturatedFat 1.1, Cholesterol 2.3, Sodium 197.3, Carbohydrate 16.4, Fiber 0.8, Sugar 2.2, Protein 2.4
CHICKEN WITH PAN GRAVY AND CORNMEAL DUMPLINGS
Steps:
- Cook chicken:
- Preheat oven to 200°F.
- Pat chicken dry and season with salt and pepper.
- Heat butter and oil in a 12-inch deep heavy skillet over moderately high heat until foam subsides, then brown chicken well, about 8 minutes total. Arrange skin-sides up, then sprinkle with shallot. Add wine and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a heatproof platter, reserving juices in skillet. Cover chicken with foil and keep warm in oven.
- Make dumplings:
- Sift together flour, cornmeal, baking powder and soda, salt, and pepper into a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in 2 tablespoons chives and 1 tablespoon parsley, then add buttermilk, stirring just until dough is moistened (do not overmix).
- Make gravy and cook dumplings:
- Skim fat from juices in skillet. Add 2 3/4 cups stock and bring to a boil. Whisk together cream, flour, and remaining 1/4 cup stock in a small bowl until smooth, then whisk into boiling stock and season with salt and pepper.
- Drop 8 heaping tablespoons of dough into simmering gravy, about 2 inches apart to allow dumplings to expand. Reduce heat and gently simmer dumplings, covered, until tops are dry to the touch, 15 to 20 minutes.
- Sprinkle chicken, dumplings, and gravy with remaining herbs.
Tips:
- Use fresh ingredients: Fresh cornmeal, chives, and buttermilk will give your dumplings the best flavor.
- Don't overmix the batter: Overmixing will make the dumplings tough.
- Let the batter rest: Letting the batter rest for a few minutes before cooking will help the dumplings to rise.
- Cook the dumplings in a well-seasoned skillet: A well-seasoned skillet will help to prevent the dumplings from sticking.
- Serve the dumplings hot: Dumplings are best served hot out of the skillet.
Conclusion:
Bisquick cornmeal chive dumplings are a delicious and easy-to-make side dish. They are perfect for serving with your favorite soup or stew. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy side dish, give these dumplings a try.
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