Easy Original Bisquick Dumplings Recipe
Knowing how to make dumplings with Bisquick is a simple kitchen shortcut that can save you time and effort!
The original Bisquick dumplings recipe has been a beloved part of kitchens across the country–learn how to make these simple dumplings!
UPDATED October 17, 2025
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There’s something about chicken and dumplings that makes it the ultimate comfort food.
But there’s also something about it that makes it seem daunting to many home cooks, so they just settle for memories of their mother or grandmother making the food during their childhood.
The truth is, making dumplings can seem a little overwhelming if you aren’t used to it. It’s not that it’s difficult, but having a few tips and tricks up your sleeve can make all the difference.
I’m all about saving time when it comes to feeding my family, which is why I love making Bisquick dumplings for various soups and stews–it’s just such an easy shortcut.
It’s one of my favorite recipes to make with Bisquick, and once you try it, you’ll see why!
Recipes that Use Bisquick Dumplings:
- Chicken and Bisquick Dumplings
- Instant Pot Chicken and Bisquick Dumplings
- Beef Stew with Bisquick Dumplings
- Crock Pot Chicken and Bisquick Dumplings
Original Bisquick Dumplings
Bisquick is a baking mix that dates back to the 1930s, when a General Mills salesmen reportedly encountered a chef who kept a batch of premixed biscuit ingredients at the ready.
This led the salesman to consider how pre-made mixes could be a great product idea for the company.
Sure enough, Bisquick was developed and marketed as a way for any home cook to be an excellent biscuit maker by simply adding water or milk.
The Bisquick box has several recipes you can make with the mix, including pancakes, waffles, and biscuits.
It’s a versatile kitchen helper, for sure. That’s why you’re going to love making original Bisquick drop dumplings–you only need 2 ingredients for the dumplings!
For another easy meal, try my Bisquick chicken pot pie recipe.
How to Make Fluffy Bisquick Dumplings
It’s really easy to make dumplings with Bisquick–all you need is a simple ratio of mix to milk.
In fact, I use the same ratio of Bisquick baking mix to milk every time I make Bisquick dumplings, regardless of whether I’m using the stove top, Instant Pot, or slow cooker.
It’s such an easy recipe, and it turns out great every time.
(Full printable recipe card is available below)
Measure ingredients. First, you’ll mix together the Bisquick baking mix and milk in a medium bowl, stirring until a soft dough forms and no dry spots remain. Be careful not to over mix!
Let the dough sit for just a few minutes to allow the leavener to react.
Scoop. Next, you’ll scoop the dough out by rounded tablespoon and drop the dough into the hot liquid that you’re simmering, such as chicken broth if you’re making chicken and dumplings.
Cook. Last, you’ll let the dumplings simmer for about 10 minutes uncovered, then pop the lid onto the pot and let it simmer for another 10 minutes.
And voila! You’ve got an easy fluffy dumplings dinner!
Notes and Adaptations:
- Bisquick has a gluten-free version of their baking mix, which can be used to make gluten-free chicken and dumplings, but you’ll need a few more ingredients to make dumplings that will hold together during cooking. In this case, you’ll need 2 1/4 cup gluten-free Bisquick baking mix, 1/3 cup vegetable shortening, 2/3 cup of milk, and 3 eggs.
- Bisquick also now has a heart-healthy version of their baking mix, known as Heart Smart Bisquick (formerly Bisquick Light). The ratio is different for making dumplings with this mix–you’ll need 1 cup of baking mix and 1/3 cup milk.
- To test if your dumplings are done, you can cut a dumpling in half, then check the texture of the inside. If the center is fluffy and cooked through, much like the center of a biscuit, the dumplings are done. If the inside is doughy and dense, keep cooking!
- Over-mixing can lead to hard dumplings that are dense and chewy. You want to simply mix the dough to the point that the ingredients are combined and there are no dry spots of baking mix remaining.
Recommended Equipment:
Easy Bisquick Dumplings Recipe
Knowing how to make versatile Bisquick dumplings can transform your chicken and dumplings, beef stew and dumplings, and more!
Ingredients
- 2 1/4 cup Original Bisquick baking mix
- 2/3 cup milk
Instructions
- To prepare the dumplings, combine baking mix and milk in a mixing bowl.
- Stir just until baking mix is fully moistened and no dry spots remain. Do not over-mix!
- Allow dough to sit for a few minutes.
- Scoop dough out by rounded tablespoon into the simmering liquid of your soup or stew. Simmer uncovered for 10 minutes, then simmer covered for 10 minutes more.
- Dumplings are done when the insides are fluffy, much like the center of a biscuit.
Notes
Click Below For Full Recipes for Meals that Use Bisquick Dumplings:
Easy Chicken and Bisquick Dumplings
Instant Pot Chicken and Dumplings with Bisquick
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 299Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 862mgCarbohydrates: 44gFiber: 1gSugar: 9gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your easy recipes board on Pinterest!
Heart smart bisquick dumplings are a flop, they look perfect for the first ten minutes and with cover on for the next ten they dissolve and don’t taste like dumplings.
I’m sorry it didn’t work for you, Coral! I wonder if it would work better if the broth was simmering more gently?
Me and bisquick dumplings are not friends..couldn’t get it together to,save my life
oh no! I’m sorry to hear that, Joi. Were the dumplings falling apart?
My mother would make these dumplings on top of leftover sourkraut when there was only enough left for one meal, we always cook the sourkraut with beer not water (so much better) she added an extra beer to be sure it had enough liquid and now it’s a New Year tradition and we look forward to left overs so we can have the best dumplings I have ever had.
Hi Cheryl! Thanks so much for sharing your tradition! My dad loved sauerkraut–he probably would have been over the moon if there were dumplings added to it!
My mom made the best,,Potatoe dumplings pork and saurkraut… I make bisquick boil in chicken broth then put in cream of chicken and cream of celery and serve with biscuits. I was wondering why they dont put the dumpling receipe on the box anymore
Hi Gerri! Thanks for sharing about your mom’s classic dish and your method for making them! There are so many ways to enjoy them. 🙂
How do you prevent the stew from sticking to the bottom when simmering the dumplings for 20 mins
Hi Mary! Since the broth doesn’t have a lot of starch in it, I don’t find that it sticks to the bottom of my Dutch oven when it’s simmering. It’s okay to give it a gentle stir from time to time, too, which can help.
So am I understanding you correctly, do I have my broth boiling or simmering? I have made these for years, but the center is hard in my last few batches. I can remember them always being fluffy and I cannot get that anymore. Looking for the solution (I do not overmix them).
Hi Scott! I generally have the broth simmering while the dumplings are cooking. I typically bring the broth to a boil first, then decrease the heat before adding the dumplings so that it’s just a nice, continuous simmer while the dumplings cook. Since you’re not overmixing them, I wonder if they aren’t cooking all the way through? That could cause the center to be more dense. You could also try making them a little bit smaller, so that it’s easier to have them cooked through. I hope that helps! 🙂
Why are my dumpling hard? Is the mix old or what. I never had a problem?
Hi Mary! It’s possible the dough was over-mixed, or maybe they weren’t cooked through all the way? They should be nice and fluffy in the middle. If they’re hard, that sounds like maybe they were still wet or doughy inside. I suppose it’s possible the mix is old and the leavener isn’t working well, too. Sorry I can’t say for sure, but those are my best guesses!
How much broth should you use. I’ve made these before but don’t remember the broth? Is it just chicken broth ?
Hi Donna! I use 4 cups of broth and 1 cup of water. You can see my whole chicken and Bisquick dumplings recipe here: https://marginmakingmom.com/easy-chicken-and-bisquick-dumplings/
Enjoy! 🙂
This is a classic recipe! The only ingredient I add different from this recipe is I add parsley to The dumpling mix adds a little bit of color and a mild bit of additional flavor. I also cook a whole chicken with celery and onions. Once done I let the chicken cool pick it apart sometimes I add it back into the broth sometimes I don’t sometimes I just lay it in the bottom of a bowl and put the dumplings and sauce over it. Keep an additional box of chicken stock on hand if you feel like you need a little bit more broth.
Thank you, Fred! I love the idea of adding some parsley to the dumplings, too! 🙂
Can you cook the dumplings ahead of time, remove them and then refrigerate them and then add back to a crockpot of hot stew?
That’s a great question, Barbara! I’ve never tried it, so I can’t say for sure. But it might work! I’d store them in an airtight container or covered with plastic wrap so they hopefully don’t dry out too much, then just make sure they heat all the way through in the stew. If you give it a try, I’d love to hear how it goes!