Ingredients:
- 2 cups Bisquick (or other complete baking mix)
- 2/3 cup Whole Milk (cold)
- 1 teaspoon Dried Parsley (optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
Instructions:
- Heat the Liquid: Bring your prepared stew, soup, or rich broth to a gentle, steady simmer over medium heat. Ensure the liquid is at least 1–1.5 inches deep in the pot.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the Bisquick, salt, pepper, and dried parsley (if using).
- Add Wet Ingredients: Pour the cold milk into the center of the dry mixture.
- Mix Gently (The Crucial Step): Using a rubber spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. A few streaks of flour should still be visible. Do not overmix; overworking the gluten results in tough dumplings.
- Drop the Dough: Using a standard dinner spoon or a small ice cream scoop (about 1/4 cup), drop rounded scoops of the dough directly onto the simmering liquid. Maintain about 1 inch (2.5 cm) of space between each dumpling for expansion.
- Cover and Steam: Immediately place a tight-fitting lid on the pot. Reduce the heat slightly to maintain a very gentle simmer.
- Cook Undisturbed: Allow the dumplings to steam and cook for 15–20 minutes. Do not lift the lid during this crucial steaming time, as the steam is essential for fluffiness.
- Check for Doneness: After 15 minutes, lift the lid quickly. The dumplings should have nearly doubled in size, be plump, and feel firm and springy when cooked through.
- Rest and Serve: Turn off the heat and leave the pot covered for an additional 5 minutes to allow the dumplings to settle and fully absorb the residual moisture. Serve immediately ladled with the stew or gravy.