On Mon, 4 Jan 2010 06:01:18 -0800 (PST), Cindy Hamilton
> wrote:

>Biscuits. We like the slightly crisp exterior with the soft chicken
>stew.
>We thicken the stew with a little roux.

That's when you use biscuits? I love *real* dumplings. I find they
thicken the stew enough, no extra thickening needed.

--
I love cooking with wine.
Sometimes I even put it in the food.