Monday, January 8, 2018

Dumplings or Biscuits?

... That was the question I asked each of my family members this afternoon. 

We had some chicken stew leftover from the other night.  For that meal, I made dumplings, which were all eaten, but some of the stew remained. 

It's what's for lunch today.

My, personal, preference is dumplings.  Not "slippery dumplings", which I learned ... here on this blog, actually ... are a thick egg noodle.  The ingredients are: flour, eggs, (seasonings if one wishes), and enough water to bind it into a firm, but soft dough that can be rolled out and cut. 

They're popular down south.  My mother used to make them, and I was given her recipe after I went to college.  We called them "noodles", and "chicken noodles" used to be a staple, both in my house growing up and here at Chez Brown when my daughters were much younger.

When we had to cut wheat flour out of our diet, so too went the "slippery dumplings."

It's okay, though, because I actually prefer the other kind, which are, basically, a biscuit that's cooked on top of stew.  I use the same recipe for my dumplings that I use for biscuits.  They're big and puffy and gooey ... oh, heavenly little pillows of dough!

A few years ago, before we gave up wheat flour, I used to make my own bread all of the time.  One summer, I was exploring bread options that didn't require my turning on the oven, because it was just too hot to bake. 

That summer I made several flat breads on the grill (my favorite is Na'an, which is brushed with garlic butter).  I also discovered that English Muffins are actually fried in a pan, not baked in an oven.

That was a cool discovery.

What made it even better, at least from my prepper mindset, was that those breads, assuming I had the ingredients, could be made without an oven.   Any thing I can cook that doesn't require electricity is a positive menu addition. 

Alas, gluten-free bread dough is usually a lot less firm, and so making Na'an or English Muffins hasn't worked for me.

But what I can make are dumplings, which is what I did make.

As mentioned, my dumpling recipe is the same recipe I use for making biscuits.  My family likes them, and I'm thinking that, like my grandmother, I might need to make biscuits a regular, daily staple.  I mean, if there's soup, we can always have dumplings instead. 



Gluten-Free Biscuits, or totally Awesome Gluten-Free Dumplings

2 c. Gluten-Free all purpose flour  (my favorite is Bob's Red Mill 1-to-1 Baking Flour)
1 TBSP baking powder
1/2 tsp baking soda
2 TBSP sugar
8 TBSP butter
1 c. buttermilk (I just use raw milk, and it works fine)

1.  Mix all of the dry ingredients in a bowl.
2.  Add butter and mix with dry ingredients until mixture resembles corn meal.
3.  Make a well in the flour mixture and add milk.  *I use my hands to mix the flour and milk into a soft, but firm dough.


For biscuits:  Pat the dough out on a cutting board until it's about an inch thick, and then, using a regular sized canning jar ring as a cutter, cut my dough into biscuit rounds.  Bake in a 400° oven until biscuits are golden brown.

For dumplings:  Roll dough into golf ball sized dough balls.  Drop into boiling stew.  Cover and cook for about fifteen minutes until dumplings have doubled in size and are cooked on the inside. 






 

2 comments:

  1. That's so funny, last night I just made chicken with gravy and biscuits! Great food in cold weather

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  2. I also hadn't had great luck with gluten-free flours, but I'll give this recipe a shot :)

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