Bisquick Dumplings for Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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still fiddling with measurements. i would suggest not doing this in less the 2 big portions of soup as it's not deep enough to keep them from clumping together. also, if made in cream soups they will turn out cooked but gummy. Ingredients:
1 cup bisquick |
1 teaspoon dried herbs (i used onion and garlic powders, dill, and chipotle pepper. next time think will try with black pepp) or 1 tablespoon fresh herb, of your choice (i used onion and garlic powders, dill, and chipotle pepper. next time think will try with black pepp) |
1/3 cup low-fat cheddar cheese, shredded |
salt and pepper, to taste |
1/2 cup 1% low-fat milk, enough to make a floppy doughbatter |
3 -4 cups soup, of your choice. (tried with mushroom and they don't really puff. next time will make in a tomato or chicken soup) |
Directions:
1. stir herbs and cheese with bisquick
2. add milk and mix till right consistency (somewhere between biscuit dough and pancake batter), try not to overbeat.
3. bring desired soup to boiling (cream soups wont like this so maybe add dumplings before milk products?) and drop small spoonfuls of batter on top. remember they will expand during cooking. if you leave a few seconds between additions they wont stick together as badly.
4. cover for ten min to let dumplings cook, ta da!
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