Ozark Foodie


I love homemade biscuits but the tubes of dough found at the grocery store are a terrific help to cooks short on time. Here, the rounds of biscuit dough steam over a simmering stew making perfect, puffy dumplings.

3 cups chicken broth
1 pound of frozen mixed stew vegetables
1-pound boneless, skinless chicken breasts
1-1/2 teaspoons poultry seasoning
Freshly ground pepper to taste
1 tube (10 ounces) refrigerated biscuit dough

In a large frying pan, combine the chicken broth and vegetables. Bring to a boil over high heat. Meanwhile, cut the chicken into 1-inch chunks, season with the poultry seasoning and pepper, then add to the broth and vegetables.

Peel off 8 rounds of dough and place on top of simmering stew, trying to allow about ½ inch between each biscuit. Reduce the heat to medium-low, cover and cook for 10 minutes. The dumplings will have risen as they steam and should be cooked through. Serve in shallow bowls with the dumplings on top.