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03-05-2016 05:56 PM
@colliegirls wrote:OMG, I LOVE chicken and dumplings!!! ( I don't want to make the dumplings from scratch though, I am lazy)
@colliegirls***It's not at all hard! Measure three little things and stir!
03-05-2016 09:50 PM
@ECBG wrote:
@colliegirls wrote:OMG, I LOVE chicken and dumplings!!! ( I don't want to make the dumplings from scratch though, I am lazy)
@colliegirls***It's not at all hard! Measure three little things and stir!
I am not lazy but I actually prefer the texture and taste of canned buttermilk biscuits. The fact that it is easier and less messy is just a plus!
03-09-2016 10:50 AM
03-09-2016 10:51 AM
@Britbrit13 wrote:
Im looking for a wonderful chicken and fluffy dumpling recipe from scratch,ty Hope all is well, i had decided to take a break, But i thought id come back and see how all is here?? TY so much!!
Hi Brit, thanks for suggesting this idea, I was looking for something different to make.
Glad to see you back!
03-10-2016 03:46 PM
yum! chicken and dumplings is my fav comfort food but I've never made it myself.
ecbg: how about a recipe for the biscuits you mentioned? The chicken and gravy part sounds reasonably simple to do...
03-10-2016 04:14 PM
@Andreatoo wrote:yum! chicken and dumplings is my fav comfort food but I've never made it myself.
ecbg: how about a recipe for the biscuits you mentioned? The chicken and gravy part sounds reasonably simple to do...
@Andreatoo*****Usually, the standard biscuit recipe is on the back of the bag. The advantage here is you don't knead, roll and cut out the actual biscuits!
I only buy White Lily because it is the softest flour which makes soft bread.
Baking Powder Biscuits
2 C sifted plain, all purpose flour
1 tsp baking powder
1 tsp salt
(Sift these ingredients together to mix)
Add to bowl:1/4 C chilled shortening (it makes bread flakier, lighter)
Cut shortening into flour with a pastry blender or take two table knives and cross cut until the shortening resembles cornmeal.
Make a well in the center and pour in :
2/3 to 3/4 C milk or buttermilk.
For Garlic Cheese Biscuits (Drop Biscuits)
Add 1 cup shredded cheddar before milk
Drop by spoonfulls on greased bakesheet
Bake 500 degrees 12-15 minutes or until brown
Brush hot biscuits with
1/4 c melted butter and 1/4 tsp garlic powder.
****All the biscuits can be made with self rising, but I find them to be salty.
Also, You can't make gravy with self rising because it will boil over quite easily.
Enjoy
03-10-2016 04:24 PM
@ECBG: Thank you very much!
Now I'm thinking of taking the basic starter portion of the recipe, prior to the addition of the flour, and setting aside half for matzo ball soup!
Now I'm hungry! lol
03-10-2016 04:27 PM
@Andreatoo wrote:@ECBG: Thank you very much!
Now I'm thinking of taking the basic starter portion of the recipe, prior to the addition of the flour, and setting aside half for matzo ball soup!
Now I'm hungry! lol
@Andreatoo****I'm sure you could. I've never made that particular item and neither did my students.
03-13-2016 01:45 PM
03-13-2016 03:37 PM
BritBrit,
Thanks for starting this thread! And welcome back to the boards! When I first saw this thread, I thought it was someone who was bumping up old posts-took awhile for me to realize you had started a new thread and was back! Hope all is well with you and that you will join more often.
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