My daughter requests Chicken and Dumplings weekly, even in the heat of the summer. So far I’ve made it 4 times thanks to June gloom, that is, yearly season in Los Angeles of cool and overcast weather. Now that it’s heating up and I’m getting lazy with the homemade biscuits, I’ve switched things up. I end up buying biscuits, but they need a good dose of flour before being popped in the pan. See my mess free trick after the jump …
Instead of covering my counter in flour and rolling out the dough, I just buy some pre-made biscuit dough (with no hydrogenated oils!). They still need flour, so I put about 1/3 cup of flour into a Hefty Slider bag and I tear each biscuit into 4 pieces, toss in bag, shake until covered in flour, then put them into the boiling broth. And when I’m finished, I either toss the bag or toss the flour and rinse the bag to reuse. Make sure you follow this recipe for Chicken and Dumplings, it’s the BEST!
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