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Cozy Grandma’s From-Scratch Chicken and Dumplings Recipe Easy Homemade Biscuits Included

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A comforting homemade chicken and dumplings recipe with tender chicken, fluffy dumplings, and flaky biscuits made from scratch. Perfect for cozy nights and family dinners.

Ingredients

Scale
  • 3 lbs bone-in, skin-on chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 2 tbsp unsalted butter
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and freshly ground black pepper to taste
  • Dumplings:
  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 tbsp unsalted butter, cold and cubed
  • ¾ cup whole milk (or buttermilk)
  • Biscuits:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • ¾ cup cold whole milk or buttermilk

Instructions

  1. In a large heavy pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion, carrots, and celery; sauté for about 5 minutes until softened and fragrant. Add minced garlic and cook for 1 minute more.
  2. Add chicken thighs to the pot, skin side down. Brown them lightly for about 3-4 minutes per side, but don’t fully cook through.
  3. Pour in 6 cups of chicken broth, add dried thyme and parsley, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender and cooked through.
  4. While the chicken simmers, prepare the dumpling dough: whisk together 1 ½ cups flour, 1 tbsp baking powder, and ½ tsp salt. Cut in 3 tbsp cold butter until mixture resembles coarse crumbs. Stir in ¾ cup milk until just combined.
  5. Remove chicken from pot with tongs or slotted spoon. Let cool slightly, shred meat, discard bones and skin. Return shredded chicken to pot.
  6. Drop spoonfuls of dumpling dough by tablespoonfuls onto simmering broth. Cover and cook for 15 minutes without lifting the lid.
  7. While dumplings cook, prepare biscuit dough: mix 2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Cut in 6 tbsp cold butter until crumbly. Stir in ¾ cup cold milk just until dough forms.
  8. Turn biscuit dough onto floured surface, pat or roll to ¾ inch thickness. Cut into rounds with biscuit cutter or glass.
  9. Place biscuits on baking sheet and bake at 425°F for 12-15 minutes until golden and flaky.
  10. Check dumplings; they should be fluffy and cooked through. Adjust seasoning with salt and pepper if needed.
  11. Serve chicken and dumplings hot with freshly baked biscuits on the side.

Notes

Do not lift the lid while dumplings cook to keep them light and airy. Shred chicken while warm for better broth absorption. Use cold butter for flaky biscuits. For gluten-free, substitute flour with gluten-free blend and ensure baking powder is gluten-free. Buttermilk can be substituted with milk plus lemon juice or vinegar.

Nutrition

Keywords: chicken and dumplings, homemade dumplings, homemade biscuits, comfort food, cozy recipe, chicken stew, from scratch, easy dinner

Find it online: https://eliplate.com/cozy-grandmas-from-scratch-chicken-and-dumplings-recipe-easy-homemade-biscuits-included/