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What I ate as dumplings were spoonfuls of biscuit dough dropped into simmering, watery chicken stew. The dumplings rose and cooked in the steam and heat, and they thickened the liquid below.
I’ve read about other sorts of dumplings, and I have eaten spaetzle once.
There are many regional difference in dumplings, I think. But yes, they are old fashioned.
That is pretty much how mom made her dumplings but sometimes she made them from scratch. We always had them with stewed chicken and veggies. Of course stewed chicken was chicken from a really aged chicken, often a rooster and had to be cooked all day, as they were very tough, but I will add tasty. As a kid, one of my favorite dishes was chicken and dumplings. My old grandma made the best!!!!
That is pretty much how mom made her dumplings but sometimes she made them from scratch. We always had them with stewed chicken and veggies. Of course stewed chicken was chicken from a really aged chicken, often a rooster and had to be cooked all day, as they were very tough, but I will add tasty. As a kid, one of my favorite dishes was chicken and dumplings. My old grandma made the best!!!!
I don’t understand how making biscuit dough is not making it “from scratch.” Buy, possibly you mean you also ate the rolled dumplings which called for more handling before dropping into simmering broth?
I am a child of the suburbs. Our chickens came from the grocery store. I do have a very dim, early memory of visiting a local butcher shop with my parents. There was sawdust on the floor, and a March of Dimes coin can on the counter with a picture of FDR. I asked my mom who that man in the picture was. This was likely in 1949, or 1950.
There is a nice description in an older edition of JOC about making biscuit dough dumplings. I used it when I made my own, a few times, as an adult. It is definitely al old fashioned thing, but so comforting on a cold day.
I don’t understand how making biscuit dough is not making it “from scratch.” Buy, possibly you mean you also ate the rolled dumplings which called for more handling before dropping into simmering broth?
I am a child of the suburbs. Our chickens came from the grocery store. I do have a very dim, early memory of visiting a local butcher shop with my parents. There was sawdust on the floor, and a March of Dimes coin can on the counter with a picture of FDR. I asked my mom who that man in the picture was. This was likely in 1949, or 1950.
There is a nice description in an older edition of JOC about making biscuit dough dumplings. I used it when I made my own, a few times, as an adult. It is definitely al old fashioned thing, but so comforting on a cold day.
I too remember the butcher shops and visiting with dad and mom. Yes, sawdust on the floor.
As for "from scratch" versus using using bisquit; what I meant was dad, sometimes and always my grandma's made them starting with plain flour, adding baking powder, liquid, an egg, where bisquit dough is simply bisquit. I guess it depends on how you interpret it and doesn't really make any difference.
As for "from scratch" versus using using bisquit; what I meant was dad, sometimes and always my grandma's made them starting with plain flour, adding baking powder, liquid, an egg, where bisquit dough is simply bisquit. I guess it depends on how you interpret it and doesn't really make any difference.
Do you mean Bisquick? The baking mix? Biscuits made from Bisquick are definitely not from scratch.
I'm also confused because there is Bisquick and there are biscuits, but there is no word "bisquit."
Ate a lot of velveta grill cheese and boyardee pizza we were poor
And that was the treats
We were eating kits of grits and boiled dandelion on a daily basis
Last edited by Huckleberry3911948; 05-30-2020 at 09:08 AM..
I too remember the butcher shops and visiting with dad and mom. Yes, sawdust on the floor.
As for "from scratch" versus using using bisquit; what I meant was dad, sometimes and always my grandma's made them starting with plain flour, adding baking powder, liquid, an egg, where bisquit dough is simply bisquit. I guess it depends on how you interpret it and doesn't really make any difference.
Not to belabor the point—what you describe is how you make biscuits, minus the egg.
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"“If a thing loves, it is infinite.”"
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Location: Great Britain
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Britain had food rationing, which started on the 8th January 1940 and finished on the 4th July 1954.
Everyone was issued with a ration book, and had to take it to the shops, vegetables were used to supplement rationed goods, making the diet extremely healthy and far healthier than todays diets in many developed countries.
Mine is falling apart but I still have it. It's the only cookbook my mother ever used and, by the year of publication it would cover the 1940s.
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