We’re not sure why it is that, on the web, these are called dumplings instead of biscuits. It could be simply that in England, they are called dumplings and here in the U.S. they are called biscuits. Or, it could be that when they are baked or steamed on top of a dish, they are called dumplings and when they stand alone, they are called biscuits.
In any event, they are so easy to make and easy to eat that you can call them whatever you want! When you’re looking for a way to top any soup, stew, chili or casserole with soft, melt-in-your-mouth deliciousness, this is it.
As usual, we’ve included as many variations as we could find to go with this simple recipe.
Cheesy Dumplings
1 1/2 cups self-rising flour
1/3 cup shortening
6 oz mature cheddar, grated (3/4 cup)
2/3 cup milk (more or less)
Directions:
Preheat oven to 350F (177C).
Grate the cheese.
Add the shortening to the flour and rub together with your fingers until the mixture resembles fine breadcrumbs.
Stir in the grated cheddar then quickly add the milk until the mixture is moist enough to roll into balls with your hands. (Do not over mix or the dumplings will be tough.)
Roll the dumplings into balls with your hands or drop onto the stew. (Or, roll out the dough and cut out your biscuits with a cookie or biscuit cutter.)
Place, uncovered, in the oven for 15- 20 mins, or until puffed up and light golden brown. Or, if you are making your stew on the stove, put the dumplings on top, cover the stew and simmer for 20-25 minutes until the dumplings are firm to the touch.
Bonus features: Amazingly, if you have leftovers, they can be reheated in the microwave and they taste every bit as good as they did originally. You can even freeze them, thaw them and reheat them in the microwave.
Optional Additions:
1/2 tsp ground mustard
1/2 tsp garlic powder
2 tablespoons fresh herbs such as parsley, chives, and thyme, chopped
1/4 cup diced green chilis
1/2 cup chopped sun-dried tomatoes
2 tsp fresh lemon juice
1 large egg, beaten
Ingredient Variations:
1 1/2 cups self-rising flour (use regular flour mixed with 3 tsp baking powder and 3/4 tsp salt) (use 1 cup flour and 1/2 cup cornmeal)
1/3 cup shortening (use 8 Tbsp (1 stick) unsalted butter, cubed or 1/4 cup shortening with 1/2 stick unsalted butter)
6 oz sharp cheddar, grated (3/4 cup) (use Parmesan, Jack, Gruyere or any other hard cheese. Can mix with some mozzarella.)
2/3 cup milk (more or less) (use cold water or buttermilk)
Gluten-Free: Use gluten-free flour with 1/2 tsp xanthan gum (unless your flour already has xanthan gum in it). Add 3 tsp baking powder and 3/4 tsp salt.
Vegan: Use shortening or vegan butter or a mix (do not use tub-style vegan butter because it has too much water in it). Use almond milk, soy milk or coconut milk (not rice milk) with 1 Tbsp apple cider vinegar. Use vegan cheese (like Daiya) or 1/2 cup nutritional yeast.
Keto: Use almond flour, butter and cream (or half & half). Add 2 eggs, beaten.
