Biscuit dumplings: the lazy cook’s guide to perfect dumplings
What To Know
- They are made with a combination of flour, baking powder, shortening, and salt, resulting in a flaky and tender texture.
- The shortening in canned biscuits contributes to a light and flaky texture, resulting in fluffy dumplings.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
Dumplings, those fluffy, doughy pockets of goodness, are a staple in many cuisines worldwide. Traditionally made with flour-based dough, dumplings can take on various shapes and fillings, offering endless culinary possibilities. But what if you’re short on time or ingredients? Can you use a convenient shortcut like canned biscuits to make delicious dumplings? The answer is a resounding yes! In this comprehensive guide, we’ll explore the ins and outs of using canned biscuits for dumplings, providing tips, techniques, and mouthwatering recipes to transform your mealtimes.
Understanding Canned Biscuits
Canned biscuits are pre-made dough discs that offer a quick and easy alternative to traditional dumpling dough. They are made with a combination of flour, baking powder, shortening, and salt, resulting in a flaky and tender texture. While canned biscuits are not as versatile as homemade dough, they provide a convenient and time-saving option for busy cooks.
Advantages of Using Canned Biscuits for Dumplings
- Convenience: Canned biscuits eliminate the need for mixing and rolling out dough, saving you time and effort.
- Flaky Texture: The shortening in canned biscuits contributes to a light and flaky texture, resulting in fluffy dumplings.
- Time-Saving: Using canned biscuits significantly reduces the time it takes to make dumplings, making them an ideal choice for quick meals.
Disadvantages of Using Canned Biscuits for Dumplings
- Limited Versatility: Canned biscuits are not as versatile as homemade dough and cannot be used for all types of dumplings.
- Potential for Sogginess: Canned biscuits can become soggy if not cooked properly, especially when used in soups or stews.
- Lack of Control Over Ingredients: Canned biscuits contain preservatives and other additives that may not be preferred by some cooks.
Tips for Using Canned Biscuits for Dumplings
- Choose the Right Biscuits: Use plain or buttermilk biscuits for the best results. Avoid biscuits with fillings or flavors.
- Cut Biscuits Evenly: Cut the biscuits into uniform pieces to ensure even cooking.
- Don’t Overwork the Dough: Gently press the biscuits to flatten them, but avoid overworking the dough, as this can make the dumplings tough.
- Cook Thoroughly: Cook the dumplings until they are golden brown and cooked through. Undercooked dumplings can be doughy and unpleasant.
Recipes Using Canned Biscuits for Dumplings
Chicken and Biscuit Dumplings
Ingredients:
- 1 can (10.75 oz) cream of chicken soup
- 1 can (10.75 oz) cream of celery soup
- 1 cup milk
- 1/2 cup shredded cooked chicken
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 can (8 oz) canned biscuits, cut into quarters
Instructions:
1. In a large saucepan, combine the soups, milk, chicken, onion, and celery.
2. Bring to a simmer over medium heat.
3. Drop the biscuit quarters into the simmering soup.
4. Reduce heat to low and simmer for 15-20 minutes, or until the biscuits are cooked through and golden brown.
Beef Stew with Biscuit Dumplings
Ingredients:
- 1 lb beef stew meat, cut into cubes
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cups beef broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can (10.75 oz) cream of mushroom soup
- 1 can (8 oz) canned biscuits, cut into quarters
Instructions:
1. In a large skillet or Dutch oven, brown the beef cubes in olive oil.
2. Add the onion and cook until softened.
3. Stir in the beef broth, carrots, and celery.
4. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
5. Stir in the cream of mushroom soup.
6. Drop the biscuit quarters into the stew.
7. Simmer for an additional 15-20 minutes, or until the biscuits are cooked through and golden brown.
Key Points: Unleashing the Culinary Potential of Biscuit Dumplings
Using canned biscuits for dumplings offers a convenient and delicious shortcut to homemade dumplings. While they may not be as versatile as traditional dough, canned biscuits provide a flaky and tender texture that can elevate your soups, stews, and casseroles. With the tips and recipes provided in this guide, you can effortlessly create mouthwatering biscuit dumplings that will impress your family and friends. Embrace the culinary possibilities and enjoy the ease and convenience of canned biscuit dumplings!
Frequently Asked Questions
Q: Can I use any type of canned biscuit for dumplings?
A: Yes, you can use plain or buttermilk canned biscuits for dumplings. Avoid biscuits with fillings or flavors.
Q: How do I prevent the dumplings from becoming soggy?
A: To prevent soggy dumplings, do not overcook them. Cook until they are golden brown and cooked through, but avoid simmering them for too long.
Q: Can I make the dumplings ahead of time?
A: Yes, you can make the dumplings ahead of time and store them in the refrigerator for up to 24 hours. When ready to cook, bring the soup or stew to a simmer and drop in the dumplings.
Q: Can I freeze the dumplings?
A: Yes, you can freeze the uncooked dumplings for up to 2 months. When ready to cook, thaw the dumplings overnight in the refrigerator and then drop them into the simmering soup or stew.
Q: How can I make the dumplings more flavorful?
A: To add more flavor to the dumplings, you can brush them with melted butter or olive oil before baking. You can also sprinkle them with herbs, spices, or grated cheese.