Saturday morning, I headed to the store with my friend Sam and asked her whether she'd want to come by for lunch.
"I don't know, I still don't feel well after drinking last night."
You see, Sam turned 30 a few months ago but she still drinks like she's 21. Luckily, the South had come up with a cure for this very situation generations ago: chicken and dumplings.
Also known as chicken and biscuits, this recipe is comfort food to the core: savory buttermilk biscuits cooked in a hearty chicken noodle soup. It doesn't take long to make, can fill up the stomachs of an entire army, and (best of all) most ingredients are usually already in the pantry: all making this a great staple for any kitchen.
Standard chicken and dumplings doesn't usually add the mirepoix, making this more like a chicken soup. I added it to make sure this was more than just biscuit in broth, and you can adapt this recipe to make it more your own by adding whatever you think would make this hearty soup delicious: add greens, potatoes, new seasonings, you name it, and share with me what you'd change.
I've also adapted cream cheese in my biscuit recipe, thanks to the recommendation by Callie of Callie's Hot Little Biscuit in Charleston, SC. She mentioned on the Food Network's "The Kitchen" that the secret to her biscuits is doubling the fat by adding cream cheese, and I have to say, great idea.
Lastly, adding the poultry seasoning trio to the biscuits instead of the soup unifies the dumplings more with the flavors of chicken. The sage in particular comes out as sweet, complementing the savoriness of this dish. Can't wait for you to try this!
Ingredients
"I don't know, I still don't feel well after drinking last night."
You see, Sam turned 30 a few months ago but she still drinks like she's 21. Luckily, the South had come up with a cure for this very situation generations ago: chicken and dumplings.
Also known as chicken and biscuits, this recipe is comfort food to the core: savory buttermilk biscuits cooked in a hearty chicken noodle soup. It doesn't take long to make, can fill up the stomachs of an entire army, and (best of all) most ingredients are usually already in the pantry: all making this a great staple for any kitchen.
Standard chicken and dumplings doesn't usually add the mirepoix, making this more like a chicken soup. I added it to make sure this was more than just biscuit in broth, and you can adapt this recipe to make it more your own by adding whatever you think would make this hearty soup delicious: add greens, potatoes, new seasonings, you name it, and share with me what you'd change.
I've also adapted cream cheese in my biscuit recipe, thanks to the recommendation by Callie of Callie's Hot Little Biscuit in Charleston, SC. She mentioned on the Food Network's "The Kitchen" that the secret to her biscuits is doubling the fat by adding cream cheese, and I have to say, great idea.
Lastly, adding the poultry seasoning trio to the biscuits instead of the soup unifies the dumplings more with the flavors of chicken. The sage in particular comes out as sweet, complementing the savoriness of this dish. Can't wait for you to try this!
Ingredients
- 1 roast chicken, shredded
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 yellow onion, diced
- 8 cups, chicken stock
- 1 tsp each: thyme, rosemary, sage (3 tsp's total)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon Maldon salt
- 3 tbsp butter
- 3 tbsp cream cheese
- 3/4 cups buttermilk
Directions
In a heated Dutch oven, cook the mirepoix (onion, celery, and carrot combination) for 5 minutes in fat/oil until onions are translucent. Add chicken and chicken stock, bringing down to a simmer while you work on the biscuit dough.
In a dry bowl, add the flour, baking powder, salt, and chopped herbs - stir thoroughly. Then add cubed butter and work in with your hands until the flour consistency is more like parmesan. Then work in the cream cheese with your hands, then the buttermilk.
Take a spoon and literally drop the dough, spoon by spoon, into the simmering pot. Cover with the lid and cook for 15-20 minutes. Serve immediately.
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