from dinner tonight
I made stock with 2 chickens, careful to leave a lot of meat on them for the soup. Boiled them with lots of water, some butter, garlic, salt, onions etc.
I added dumplings and carrots, onions, and celery.
Dumplings:
2 cups cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Toss into the simmering soup, close the lid for 15min and let steam/boil
and the biscuits-
3 cups all-purpose flour
4 tablespoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup butter
1 cup milk
Directions:
Preheat oven to 425 degrees F.
With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
salt, sugar and margarine. Cut in until it becomes course and crumbly.
Whip together milk and egg with a fork.
Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
Place biscuits on a cookie sheet.
Place cookie sheet in your preheated oven on the very top rack.
Bake for 12 to 14 minutes.
Remove from oven and let stand for 5 minutes.
I added dumplings and carrots, onions, and celery.
Dumplings:
2 cups cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)
Toss into the simmering soup, close the lid for 15min and let steam/boil
and the biscuits-
3 cups all-purpose flour
4 tablespoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup butter
1 cup milk
Directions:
Preheat oven to 425 degrees F.
With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
salt, sugar and margarine. Cut in until it becomes course and crumbly.
Whip together milk and egg with a fork.
Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
Place biscuits on a cookie sheet.
Place cookie sheet in your preheated oven on the very top rack.
Bake for 12 to 14 minutes.
Remove from oven and let stand for 5 minutes.