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Recipe

Rustic Bisquick Dumpling Recipe

Fluffy, tender drop dumplings simmered in a cozy chicken and vegetable broth. Made with pantry friendly Bisquick and a few wholesome upgrades for big comfort with low effort.

Author By Matt Campbell
4.8
A steaming bowl of chicken and vegetable soup topped with fluffy Bisquick dumplings, sitting on a wooden table with a spoon nearby
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If you want dinner to feel like a warm blanket without turning your kitchen into a disaster zone, dumplings are the move. This rustic Bisquick dumpling recipe is my weeknight comfort cheat code: a simple, simmering pot of chicken and vegetables plus fluffy drop dumplings that cook right on top like little clouds.

We are keeping it healthy and wholesome in the real life way. Not joyless. Think lean protein, lots of veg, and a broth that actually tastes like something because we build flavor fast with aromatics and herbs. The dumplings stay tender thanks to gentle heat and one non negotiable habit: do not lift the lid while they steam.

Hands sprinkling chopped parsley over a pot of soup with dumplings

Why It Works

  • Soft, fluffy dumplings every time: Bisquick makes the dough forgiving, and steaming under a lid keeps them light.
  • Big flavor with accessible ingredients: Onion, garlic, thyme, and a splash of lemon at the end make the pot taste slow cooked, even if it was not.
  • Wholesome balance: Plenty of vegetables and lean chicken in a broth based base. You can also swap in turkey or beans.
  • One pot, low drama: Minimal dishes, maximum cozy.

Pairs Well With

  • A slice of whole grain bread toasted and brushed with garlic olive oil

    Whole Grain Garlic Toast

  • A simple side salad with mixed greens, cucumber, and lemon vinaigrette in a white bowl

    Lemon Green Salad

  • Roasted broccoli on a sheet pan with browned edges

    Sheet Pan Roasted Broccoli

  • A small bowl of quick pickled red onions with a fork

    Quick Pickled Onions

Storage Tips

Dumplings are at their best right after cooking, but leftovers still hit the spot if you store them smart.

Refrigerator

  • Cool completely, then store in an airtight container for up to 3 days.
  • If you can, store dumplings and soup separately. The dumplings soak up broth over time and get extra soft.

Freezer

  • The soup base (without dumplings) freezes best for up to 3 months.
  • If you freeze dumplings, expect a softer texture when reheated. Still tasty, just less fluffy.

Reheating

  • Warm gently on the stove over medium low heat until steaming. Add a splash of broth or water if it thickened.
  • Microwave works too. Cover loosely and heat in short bursts, stirring the soup around the dumplings to avoid hot spots.

Common Questions

Why did my Bisquick dumplings fall apart?

Usually it is one of two things: the pot was boiling hard (dumplings need a gentle simmer), or the dough was too wet. Keep the heat calm, and if your dough looks loose, stir in 1 to 2 tablespoons of Bisquick until it turns thick and shaggy.

How do I know when dumplings are done?

They should look puffed and dry on top. The easiest check is to poke the center with a toothpick. It should come out clean or with a few moist crumbs, not wet batter. Internal temp around 200°F is a solid target if you like using a thermometer.

Can I make these dumplings with milk alternatives?

Yes. Unsweetened oat milk or soy milk work well. You can also use chicken broth for a slightly more savory dumpling.

Can I add whole wheat flour to make them “healthier”?

You can, but keep it modest. Replace up to 1/4 cup of the Bisquick with whole wheat flour for a slightly heartier bite. More than that can make them dense.

What is the biggest dumpling mistake?

Opening the lid. Steam is the dumpling’s best friend. Once the lid is on, let them do their thing.

I fell for dumplings the way I fall for most good things in the kitchen: I wanted comfort, I had about 30 minutes of patience, and I did not want to wash more than one pot. Bisquick dumplings are a little nostalgic, a little chaotic, and totally forgiving. The first time I made them “healthy,” I was worried it would taste like compromise. Turns out the trick is not dieting the dumpling. It is building a broth that actually slaps, using plenty of veg, and finishing with a tiny pop of acid so the whole bowl tastes bright and cozy at the same time.