Homemade dumplings are better than the boxed mix:
Dumplings are pretty much necessary when I am making beef stew. Since we started cooking from scratch we don’t seem to have things like Bisquick in the house anymore. Really, what is Bisquick, anyway? I am pretty sure its nothing more than flour, salt, baking powder and some chemical preservatives thrown in for good measure, right? I have all of those things (except for the preservatives) in house anyway. This got me thinking about how the recipe on the box for the dumplings was pretty similar to their recipe for biscuits. Based on that I set about to adapt our biscuit recipe to work as dumplings. Biscuits are nothing more than flour, butter, baking powder, salt and milk. The biscuit recipe that we use calls for a whole stick of butter. I am thinking that isn’t going to be necessary for our dumplings; dumplings tend to be somewhat dense and the extra butter needed to make a biscuit light and flaky would not work here. These homemade dumplings turned out pretty well if I do say so myself. These go perfectly with our rib roast beef stew recipe.
- 2 cups all purpose flour
- 2 tbsp butter
- 4 tsp baking powder
- 1 tsp salt
- ¼ tsp garlic powder
- ½ tsp parsley flake
- 1 cup milk
- Mix flour, salt, baking powder, garlic powder and parsley together in a bowl.
- Add butter and cut into flour using a pastry cutter
- Slowly add the milk until the dough starts to come together. The dough should be a little wetter and stickier than a biscuit dough.
- Spoon by the teaspoon onto simmering stew and cook for 12-15 minutes, or until cooked to desired doneness.
