"levelwave" > wrote in message
...
> Not light and fluffy biscuit-like dumplings that fall apart when I add
> them to the pot of "Chicken 'n Dumplings"... I followed the recipe on
> the back of the bisquick box, even kneaded the hell out of them and
> they still were way too soft and fell apart or turned to goo in the
> pot. Does anyone else prefer heavy dense dumplins and could share a
> recipe? I'm guessing just stick with AP flour and no leavener?
>
> ~john
My dumplings are made with Bisquick and I never have a problem with them.
I use 2 cups of bisquick, 1 large egg and milk to make a stiff batter. I
mix the egg and milk together.

I drop the dough by tbsp on the bubbling stew and leave uncovered for 10
minutes and cover and continue for 15 minutes.

MoM