I’ve seen a lot of other blogs recently featuring their favorite comfort foods. I even did a chicken noodle soup one. While this one isn’t so terribly different. It’s good enough that you’re going to want to try it. And for a limited time only, I will offer you two recipes for the price of one.
Bacon Chicken and Dumplings and how to make your own, homemade version of bisquick.
Bacon Chicken and Dumplings (adapted from Allrecipes.com)
3 slices of bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breasts diced*
3 cups chicken broth
1 tsp poultry seasoning
salt and pepper (to taste)
1 can whole kernel corn (drained and rinsed)
2 cups half-and-half**
1 1/2 cups biscuit mix
1 cup milk
*I used 4 because I wanted it extra chicken-y, and of course the eternal problem where hubbyman doesn’t like soup.
**I used whole milk (because that’s what I had).
***You could add in more vegetables. If I’d of thought about it, I would’ve at least added some of the carrots sitting in my fridge.
1. Place bacon in large, deep skillet. Cook over med-high heat until evenly brown. Drain, crumble, and set aside; reserve bacon drippings in skillet. (I didn’t have any bacon thawed, but I thought it sounded so good. I did have some bacon drippings, so I did use that. But I will be using the bacon next time.)
2. Add potatoes, onion, and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning (here’s what my poultry seasoning has in it: marjoram, parsley, sage, thyme, rosemary, onion powder, and savory), salt, and pepper. Stir in corn, and simmer everything together for about 15 minutes. *
3. Pour in milk (or half-and-half) and bring to a boil; add crumbled bacon. In a med. bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce head and simmer for 10 minutes (uncovered) and then another 10 (covered). Avoid stirring while it’s simmers, or the dumplings could break apart.
*It was during this time (the 15 min simmer) that I whipped up the homemade version of bisquick, so by the time the simmer was done, so was the mix.
Homemade Bisquick Mix
6 cups all-purpose flour, sifted *
3 tbs baking powder
1 tbs salt
1/2 cup cold butter
*I used Tom Sawyer all-purpose gluten free flour (it’s my favorite) but I’m hoping to come up with my own blend
1. In a med. bowl, measure and sift flour, baking powder, and salt. Use a wire whisk to make sure it’s blended thoroughly.
2. With a pastry cutter (or something similar – I actually used a cheese grater to “grate” the butter), cut in butter until it’s fully incorporated.
3. Store in the fridge, in an airtight container, for up to 4 months.
You can use this in place of bisquick. We’ve made pancakes, snickerdoodles (My Aunt said she actully preferred my gluten free version!), and biscuits out of the mix. It’s fantastic. And, in my opinion, even better than the box. Also- it’s way cheaper. So there you have it folks!