How to Make Dumplings Out of Canned Biscuits

Convenience is key when it comes to making beloved comfort food quickly, and canned biscuit dough can save a hurried cook both time and money. Whether you're cooking sweet or savory, canned biscuit dough eliminates extra work and gets you to soft, pillow-like dumplings in no time. You can easily adjust the size of the dumplings to suit your cooking needs: from small, fluffy dumplings floating in thick roast chicken and gravy, to larger apple dumplings swimming in sugar, cinnamon and butter.

Things You'll Need

  • Canned biscuit dough
  • Kitchen shears or a sharp knife
  • Seasonings to taste: salt and pepper, sugar, brown sugar, cinnamon, etc.
  • Slow cooker, pot or pan

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Different Sizes and Seasonings

Step 1

Determine the appropriate size of your dumplings; consider small, bite-sized dumplings for soups and stews, and larger dumplings that can form a crust for desserts.

Step 2

Open the can of biscuit dough according to the instructions on the side. Remove and separate the individual biscuits.

Step 3

Use the kitchen shears to cut the biscuit dough into the dumpling size you need. The cut portions will stay approximately the same size once cooked. Quartering a single biscuit would be a good size for chicken and dumplings, for example.

Step 4

Season your dumplings. If you intend to roll them in spices or sugars, do so before cooking them.

Step 5

Submerge the dumplings partially or fully in a hot liquid. Boiling soup, stock or gravy, hot melted butter or canned liquids in a slow cooker will all work. If you prefer a dry crust, only partially cover the dumplings. For soft dumplings, push them all down into the cooking liquid.

Step 6

Cook the dumplings uncovered for at least 10 minutes at a medium boil. Cover and cook the remainder of the dish according to your recipe. The dumplings will fluff as they cook. If using a slow cooker, cook the dumplings on "high" for at least 30 minutes.

Step 7

Fully submerged dumplings are done when a small dumpling cut in half is no longer doughy in the middle. Partially covered dumplings are ready when the dumpling crust is golden brown.


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