Years ago I bought some apples that were not good eating apples. I cooked them into sauce which came out very juicy. The flavor was the best ever. We used it for ice cream topping etc. I put the sauce into a baking dish and spooned the bisquick dumpling dough in small spoonfuls over the top with cinnamon and nutmeg, baked at 350 until the dumplings were done. We spooned the dumplings and sauce into dessert bowls and served warm with heavy cream. We make this every year after a trip to the apple orchard. I still have not found the original apple that was so horrible tasting. My friend thinks it might have been some kind of crabapple.
wonderful! came out perfect! I had never made dumplings before and didn't realize how much they expand when you put them in the soup - doubled or tripled in size (for other newbies). I followed the directions but was in a hurry and cut both of the 10-minute periods to probably 5 minutes but they still came out perfect, as far as anyone could tell. thanks so much for sharing such an easy recipe!
great dumplings, I have made these before this time I added in garlic powder and seasoned salt, I dropped them in my pork broth, thanks for sharing Lori, these were made for KK's forum Recipe Tag game
Oh yeah these babies are the bomb for sure! I always make these kind of dumplings, they are light and fluffy and sooo good with some salt pepper and paprika sprinkled on top. If you wanna avoid all of the bad ingredients, like trans fat, then try making your own Bisquick Clone works good, and there are many others like it. I tried making regular dumpling recipe i found here and they turned out to be so dense, and some people prefer them like that (like cracker barrel dumplings) but I do not. This light airy fluffy moist dumpling bisquick makes is MUCH better !! Note: If you want to make your own bisquick and it be free of transfat, then you'll need to use organic shortening, as all conventional shortenings have hydrogenated oils in them. Organic shortening is just pure palm oil and is not hydrogenated.
Perfect! These come out very light and fluffy. I believe that the recipe on the box uses more milk, which makes the dumplings more doughy. These are awesome, Add a touch of parsley, chive, rosemary, cracked black pepper, or cilanto for an extra special treat.
This is my favorite way to make a quick dumpling! I used a slightly different approach by making them dryer (less milk), patting out on my board and cutting into strips. I do like to cover the pot during the last 10 minutes to moisten up the top layer. Using reduced-fat Bisquick, these were terrific in Chicken and Dumplings (Low-Fat) .
I got a new box of Bisquick and the recipe for dumplings was not on it. Thank you so much for refreshing my memory.
Finally! A recipe that reminds me of Grossmutter's dumplings. I'm so glad you posted it. They were wonderful. Put them on top of a beef stew in the crock pot and left the lid on. Let them cook for about 25 minutes. They were great! Can't wait to do it again.
I remember these from my childhood. Mom added salt, pepper, and a little amount of fresh summer savoury and sage when we had it with chicken.I have not had them for a long time but after seeing this recipe I think Chicken & Dumplings will be on tomorrow's menu.Thank You!!!
So easy!! Thanks!! :)