How to Use Refrigerated Biscuit Dough on Soup

Raw dough placed on a simmering soup seems an unlikely combination, but the heat and steam cook the dough, leaving it tender and moist for homey, comforting dumplings. You can make your own dough from regular flour or cornmeal, or buy refrigerated biscuit dough for an ultra-fast version. Keep the soup at a moderate simmer -- not too fast and not too slow.

The Soup

Chicken and dumplings is the classic soup and biscuits dish, but you can vary the soup any way you like. Try chilies and red pepper flakes for a Southwestern stew, or substitute shredded beef or pork for the chicken. Add a drizzle of cream to the broth for a richer flavor, or try some tomato juice or pasta sauce in a beef soup. Start with canned soup or make your own. Use more broth than you normally would because the flour in the biscuits will absorb some of the moisture.

The Biscuits

The secret to chicken and dumplings -- or any other soup and biscuit rendition -- is to make sure the soup is at a low boil before you add the biscuits. If the soup isn't hot enough, the biscuits will cook slowly, forming a mushy paste. A vigorously boiling pot can cause the biscuits to break apart. Heat the soup in a lidded pot just until it begins to boil. Open the can of biscuits and cut the biscuits into halves or quarters so they cook faster and more evenly. The last thing you want is dumplings that are raw in the middle. Place the biscuits carefully on top of the soup, spacing them about 1/4 inch apart so they have room to expand slightly. Cook the biscuits and soup uncovered for about 10 minutes. Put the lid on the pan and cook another 10 minutes. The biscuits are done when they're fluffy and cooked all the way through. They'll be moist on the outside.

Extra Credit

You'll get delicious soup and dumplings simply by cooking refrigerated biscuits on top of simmering soup, but a few simple tricks make the dish extra special. Beat an egg in a bowl and dip the biscuit pieces into the egg. Then, roll the biscuits in herbs, such as chopped parsley, dried rosemary or dried thyme. Roll the biscuits in chopped cilantro for a Southwestern stew. The egg helps the herbs adhere, and adds golden-brown color as the biscuits cook. The herbs add a punch of fresh flavor.

Serve It Up

As the soup cooks, the flour from the biscuits will thicken it slightly, creating a thin gravy. Nevertheless, this is still a soup and should be served steaming hot, in bowls. Garnish the soup with chopped parsley or cilantro, salt and pepper or grated cheese. Soup and dumplings makes a complete meal, but you can serve a salad to round it out.

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