That I know of, this is a fourth generation recipe in my family. Grandma B boiled a whole chicken and used the broth made from boiling the chicken. She told me that her mother never strained the broth and you would often find small bones in her chicken & dumplings. I use boneless, skinless chicken breasts and canned chicken broth. With each generation there has been some changes but no matter how it's made, it's a crowd pleaser.
1 whole chicken
salt
3 cans buttermilk biscuits
Flour
Chicken broth (add if reheating & serving later)
Black pepper
Clean chicken and place in pot. Cover with water. Boil for about 2 hours until chicken is tender. Add salt to taste while chicken is boiling. Remove from broth and let cool. Strain chicken broth to remove any remnants of chicken or bones. Return broth to pot. Once chicken has cooled a little, remove from bone and set aside.
Coat cutting board with flour. Flatten each biscuit with your hand in the flour. Roll each biscuit with rolling pin to about 4 inches in diameter. Use plenty of flour so they don’t stick.
Bring the broth to a boil. Tear each flattened biscuit into about 4 – 5 pieces and drop into the broth. Keep moving the boiling biscuits out of the way with a spoon so you can fit them all in the pan. Continue stirring while the dumplings boil. Boil until the dumplings are no longer chewy, they will get a clear look to them. Broth will turn creamy. Add chicken and season with a little pepper.
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