why are my bisquick dumplings hard

I have been cooking for 40 years of married life and 10 years more under my Mother's tutelage. This is all well and good and we appreciate the contribution; however, providing recipes/prep tips as an answer isn't really addressing the actual My sincere apology for not putting the bottom line up front, for a clear answer - I believe the odd taste was the combination of ingredients, the Heart Smart Bisquick w/ buttermilk.

11 Years. Storing them out of the broth minimizes any heaviness or density they gained while swimming.

!It's history! I use very few mixes or prepackaged food of any sort, as I absolutely love to cook and bake with fresh foods as much as possible. I tried the packaged frozen dumplings from Wal Mart and they did the same. Mix dry ingredients and cut in butter. Dough should be on the thin side. Was the baking mix old? Like unrinsed soap that made it into all or just a few of the dumplings, or someone sprayed another cleaner, one not intended for food utensils, in the area of the bowl?The metallic aftertaste is because the mix had a unbalanced baking soda to phosphate ratio. I've never tried making them myself, but this old thread is sure making me want to do it. This is the trouble I have had.Another old thread given life, this time from 2009! I do it my way about half the time....but I love dumplings, even Bisquicks on a busy day ;-) I'm not sure what problem the OP was having years ago, when I make the fast Bisquick type, I halve the box recipe and get 5 medium dumplings for the two of us. I posted my tips/recipe merely to perhaps help Yamikuronue to try and make them againThanks for contributing an answer to Seasoned Advice!

Does any one have a clue what I can be doing wrong?I think it might be because you are using pre-cooked dough products. I'd throw the box out. https://recipeland.com/recipe/v/original-bisquick-dumplings-49802 I love chicken and dumplings, and DH would rather stewed chicken and vegetables over rice, and brown rice at that. Take the dumplings from the broth while still hot and store them separately if you have leftovers. Cook for 15Now add what ever dumpling recipe you are using and simmer untilIf you like your stew thicker, mix some flour and milk or cream in aI believe there is a relationship between a pan and the pan's lid. Seasoned Advice works best with JavaScript enabled Browse Gardening and Landscaping Stories on Houzz Then I put the lid on the pot and continue to simmer at lowest heat for another 5 to 7 minutes (or until I see the dumplings are fully raised and cooked - or if you wish, test with a toothpick like you would a pie to make sure the center is done). The buttermilk was purchased just a few days before, well within its expiration date (Nov 24th), and the baking mix had been used for pancakes earlier in the week (which were a little bland but not disastrous)Spoiled buttermilk wouldn't give a metallic aftertaste, but I wouldn't expect old baking mix to do so either.

They should float, and you can break one open to make sure it's cooked in the middle. What is taken out to make items "healthier", chemicals are added in an attempt to make up for what was lost. I believe if whole milk and regular Bisquick or Jiffy Mix is used, the dumplings will come out wonderful. In my younger years I always thought this would be really hard to make…but honestly, they are very easy. Thanks, Marrie; the dumplings I speak of my mother would mix up in a bowl, like a really thick batter, and then drop them by the spoonful into the soup to cook. (Metalic =too basic)I believe that this mix uses a combo phosphate ratio. In my opinion, so-called "low-fat" or "more healthy" is anything but "healthy". © 2020 Houzz Inc. Had the buttermilk gone bad? Merv Griffin?? A unbalanced PH will cause the aftertaste. Roll out dough to desired thickness. By clicking “Post Your Answer”, you agree to our To subscribe to this RSS feed, copy and paste this URL into your RSS reader. The soup or stew needs to have enough liquid to allow the dumplings to be resting in the liquid, or even mostly submerged (though not necessary). The consistency of the dumplings seemed fine; they were a little bland due to lack of seasoning, but otherwise all was well until that aftertaste hit. Alternatively, during the winter when I don't get to the grocery store for a couple of months, I'll put about 2 teaspoons of dry milk powder into the center of the mix and then use water to make the dough. Your dough was heavy and too dense. Ensure that no doors or windows get opened during that part. The balance will rise when heat activates it. But from a mix it seems unlikelyFrankly, I upvoted this just because of the question title.There might have been unrinsed soup -- I did mix the cornstarch, broth, and milk in the bowl, then rinsed it, then made the dumplings in it.Everybody has their taste. The soup is fine; however, the dumplings taste totally nasty, kind of bitter and repulsive and a little like vomit (My fiancee describes it as "metal and bad"). I drop them into boiling broth and cook for a few minutes then cover with lid and turn heat off.

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