Celebrate National Chicken Month with an old Southern favorite – savory, succulent chicken and dumplings.
An easy, one-pot dinner that’s filling, high-protein and surprisingly low-fat, chicken and dumplings harnesses the awesome power of stewed chicken and biscuit dough.
Treat yourself to the culinary bliss of Southern heritage cooking.
Read the list pages for Your Examiner’s chicken and dumplings recipe and step-by-step instructions.
FYI – Real dumplings are made from biscuit dough.
This will get you started.
GJE’s Handmade Biscuits
Who knows how long this biscuit recipe has been in Your Examiner’s family – 200 years? 300?
Southerners have been making biscuits at least since we walked down the Appalachian Trail from New England.
- 2 cups self-rising flour
- Vegetable shortening like Crisco®, butter or butter substitute or oil
- Milk, buttermilk or water
- Pre-heat oven to 400°F.
- Measure flour into a medium mixing bowl.
- Scoop a handful of shortening into your bowl and then blend it into the flour with your fingers.
- Work the shortening into the flour until all the flour in the bowl pills and a pea-sized portion polishes a little when you smear it between your fingers.
- Add more shortening as necessary.
- When the flour and shortening are thoroughly mixed, make a crater in the middle of the bowl with one fist and add just a little liquid.
- Work the liquid into the flour mixture until you can form the dough into a loose ball in your hands.
- If your dough gets too dry, add a little more liquid. If it gets too wet, add a little more flour.
- Don’t overwork your dough so that your biscuits bake up light and fluffy.
- When you’ve made your dough ball, divide it into 6 equal parts, roll it into loose balls and set the balls in a cake pan.
- To flatten your biscuits, press together the tips of the index, middle and ring fingers of one hand, then press them into the dough to flatten the ball a bit. You’ll leave a mark in the dough that looks a little like a paw print.
- Bake the biscuits on the center rack in the oven for 20-30 minutes.
Serve fresh from the oven or let cool and store.
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OFFICIAL BIO: K Truitt is a second-generation, native Floridian born in Jacksonville. Truitt worked in public higher education for 25 years and knows newspaper publishing, printing and graphic design. Contact: email@example.com