Need a cozy and comforting dinner? Chicken and dumplings with biscuits is what you need for a deliciously satisfying and stick to your ribs kind of meal!.
On a cold fall or winter night, chicken and dumplings with biscuits are the only thing that can really warm you up. This creamy chicken soup with biscuits has all the right ingredients to satisfy everyone at your dinner table.
Tender and juicy chicken thighs, a medley of fresh vegetables, and a thick and creamy soup base coats everything in the most comforting of ways. Topped with cheddar bay biscuits (yes, you read that correctly), this stovetop chicken and dumpling soup has everything you could ever want in a cozy and balanced weeknight meal.
In this recipe, we’ll be using a biscuit mix and dropping it into the creamy soup base to steam and cook to create our chicken and dumplings. There are a couple other versions of this where the traditional chicken and dumplings uses a rolled out dough and placed into the soup and there is also another easy shortcut one with tortillas. Maybe it’s because it uses a well-known biscuit recipe, but I think this biscuit version is the best!
Chicken and dumplings is a beloved comfort food dish, especially in the South. This hearty meal brings together tender pieces of chicken, soft dumplings, and a rich, savory broth. While the dumplings can be made from scratch, many recipes call for using canned biscuits instead. This shortcut saves time while still delivering on the classic flavors. However, when using pre-made biscuits, it can be tricky to nail the right cook time. Underdone biscuits will be gummy and raw tasting. But let them simmer too long and they’ll fall apart into the broth. So how long should you cook store-bought biscuits when making chicken and dumplings? Read on for tips, tricks, and timing guidelines to help you master the art of cooking biscuits into tender, pillowy perfection.
The Role of Biscuits in Chicken and Dumplings
Before you start cooking, it’s helpful to know how important biscuits are in chicken and dumpling recipes. While dumplings are the star, biscuits serve several key functions:
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Flavor Enhancement – The biscuits lend a pleasant buttery, baked flavor that enriches the broth.
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Texture Contrast – The flaky biscuit texture contrasts nicely with the soft starchy dumplings.
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Convenience – Using pre-made biscuit dough saves a lot of time compared to making dumplings completely from scratch
So biscuits check a lot of boxes in this dish. Getting the right doneness means they can do all of these things right.
Average Biscuit Cook Time in Chicken and Dumplings
Most recipes say that store-bought biscuits should be cooked in broth for 10 to 15 minutes and then served. However, several factors can alter the timing needed:
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Biscuit Type – Flakier biscuits may need slightly less time than denser, chewier styles.
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Broth Temperature – A vigorous simmer will cook biscuits faster than a light bubble.
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Biscuit Size – Smaller pieces require less time than larger portions.
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Altitude – Higher elevations increase cook times.
With all of these factors in mind, it’s best to check for doneness after 10 minutes and keep cooking if needed.
Step-by-Step Process for Cooking Biscuits
Follow these steps for biscuit success in your next pot of chicken and dumplings:
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Prep the broth – Simmer broth, chicken, vegetables, and seasonings until fully heated and blended.
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Cut biscuits – Open canned biscuits and cut each into quarters.
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Toss in flour – Lightly coat biscuit pieces in flour before adding to the broth. This prevents sticking.
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Add biscuits – Gently place floured biscuits into the hot broth. Make sure they are fully submerged.
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Cook 10 minutes – Let biscuits simmer for 10 minutes, keeping an eye on the pot.
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Check doneness – After 10 minutes, test a biscuit piece by cutting it open. It should be cooked through without any raw, gummy sections.
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Continue cooking if needed – If biscuits need more time, simmer 2-5 minutes longer, testing frequently for doneness.
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Serve immediately – Once biscuits are tender, serve chicken and dumplings right away for best texture.
Common Biscuit Problems and Solutions
Even when following proper timing, you may encounter some biscuit mishaps. Here are some troubleshooting tips:
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Undercooked biscuits – Simmer longer, 2-3 minutes at a time, until fully cooked in center.
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Falling apart – Avoid overcooking. Cut biscuits smaller for faster cooking.
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Bland flavor – Brush biscuits with butter or herbs before adding to the broth for more flavor.
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Dense texture – Use lighter, flakier style biscuits and don’t overcook.
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Stuck together – Make sure biscuits are fully submerged so they cook evenly and don’t stick.
With some practice, you’ll get the knack for pulling biscuits at just the right time for tender, delicious dumplings every time.
Tips for Flavorful, Tender Biscuits
Aside from nailing the cook time, there are some easy ways to take your chicken and dumpling biscuits to the next level:
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Use cold butter or shortening in the biscuit dough for optimal flakiness.
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Add herbs, black pepper, or cayenne to the dough for a flavor boost.
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Brush biscuits with butter or olive oil before adding to the broth.
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Cut biscuits smaller so they cook faster and remain tender.
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Use buttermilk or Greek yogurt biscuits for extra moistness.
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Let broth return to a boil after adding biscuits to quickly cook and firm them.
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Mix biscuit styles for fun texture contrasts like flaky layers with chewy dough.
Answering Common Biscuit Questions
If you’re new to working with biscuits in chicken and dumplings, you probably have some questions. Here are answers to some frequently asked biscuit queries:
What’s the best flour for biscuits? All-purpose flour strikes the right balance between structure and tenderness. For added nutrition, swap in up to 1/4 whole wheat flour.
How do I get flaky biscuits? Incorporate cold fat by cutting it into the dry ingredients. Handle dough gently when shaping to maintain layers.
Can I make the dough ahead? Yes, combine dry ingredients and fat up to 1 week ahead. Add wet ingredients just before cooking.
Should biscuits go in the broth or be served on the side? Either works well! Mixing into the broth infuses flavor. Side serving keeps them ultra flaky.
What if my biscuits are dry? Immediately remove from heat at the first sign of overcooking. Serve with gravy or butter to add moisture.
Can I substitute baking soda for baking powder? You can, but the flavor will be less neutral. Add an acidic ingredient like buttermilk to activate baking soda.
Putting It All Together for Perfect Biscuits
Making tender, delicious biscuits in chicken and dumplings requires a delicate balance. Follow these tips for success:
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Use flaky, buttery biscuits and cut into small pieces.
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Toss biscuits in flour before adding to prevent sticking.
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Keep broth at a low simmer and fully submerge biscuits.
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Start checking doneness at 10 minutes then test frequently.
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Remove immediately once biscuits are cooked through.
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Troubleshoot any texture or flavor issues as needed.
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Consider fun add-ins like herbs and spices for extra flavor.
With the right ingredients and some practice with cook times, you’ll be able to master baking biscuits into the ultimate chicken and dumplings. From soaking up the delicious broth to providing the perfect tender-yet-flaky texture, properly cooked biscuits are key to this comforting classic.
Recipe Tips, Substitutions, and Variations
- Don’t lift the lid while the biscuits are cooking. You’ll let all the steam out, which is what’s cooking the biscuits.
- Make sure you don’t overcook the biscuits. Overcooking biscuits can be bad because they’ll fall apart in the soup and you won’t have any dumplings! Set a timer and follow the directions on the biscuit package.
- Use shredded chicken. You can shred any extra chicken and add it to this soup before the biscuits are added on top.
- If you have leftover Thanksgiving turkey, this soup is a great way to use it! Shred or chop the turkey and add it to the soup before adding the biscuits on top. File this away for your post-Thanksgiving feast!.
- Frozen vegetables can be used in a pinch. It’s okay if you don’t have all the vegetables. You can use frozen ones instead; they don’t need to be thawed first. They will be cooked by the heat of the soup.
Storage and Reheating Instructions
Allow soup to cool to room temperature then ladle the soup into airtight containers. Place the biscuits into a separate container. Store both in the refrigerator for up to 3 days. To reheat, portion out how much soup you want and the biscuit(s) in a microwave-safe bowl. Reheat in the microwave until warmed through, or alternatively, use a pot on the stovetop.
Make ahead: you can certainly make this soup ahead of time, however, only the soup part. When ready to eat, heat the soup back up on a gentle simmer then mix the biscuit mix and drop the biscuits in the soup.
To freeze: allow soup to cool to room temperature then ladle the soup into airtight freezer-safe containers. Place the biscuits into a separate container. Store both in the freezer for up to 3 months. To reheat, reheat the soup and biscuits together on the stovetop until warmed through. You may need to add more liquid to thin out the mixture.
Easy Chicken and Dumplings!
FAQ
How do you know when biscuits are done in chicken and dumplings?
Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes. Serve and enjoy!Sep 23, 2024.
How long does it take to boil biscuits for dumplings?
Place biscuit quarters on top of boiling soup. Reduce to a simmer; cook uncovered 10 minutes. Stir. Cover and reduce heat to low; cook 9 to 11 minutes or until biscuits are cooked through.
How long does biscuit dough take to cook?
Chill the dough for 20 – 30minutes, roll out and cut out shapes as above. Bake on a non-stick baking tray for 10-12 minutes until pale golden.
How do you use canned biscuits in chicken and dumplings?
Cut the biscuits into quarters and toss in flour. Add the chopped chicken, chicken broth, half and half, bay leaf and thyme to the pot. Bring the liquid to a simmer. Drop the biscuits over the top of the simmering pot of broth.