Today was one of those days where I just decided to make an easy Chicken and Dumpling dinner and I had all of the ingredients except one—the canned biscuit dough—that’s right, the other half of this tasty recipe necessary to make those delicious chewy dumplings we all love so much. However, not to worry, just make your own like I did and here is a relatively simple recipe to help you get the job done should you find yourself in this unfortunate position.
While this bread dough is being used specifically to cut up into pieces to make and use for dumplings of whatever size you may choose for any dinner recipe requiring them—like my Easy Chicken and Dumpling recipe available here, this recipe is also perfect for making my flaky, crumbly and delicious biscuits too.
Biscuit Dumpling Dough, Easy Flaky Biscuits
Use this to make biscuit dumplings for chicken and dumpling recipe or for delicious flaky, crumbly hot biscuits that are low carb and keto-friendly.
Ingredients
- 1 cup Almond Flour
- 1 cup Birch Benders Keto or Organic Pancake Mix or other
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Allulose Sweetener or Sugar
- 2 tbsp Butter, softened
- 2 tbsp Spectrum Organic Shortening or other
- 1/2 cup Buttermilk
Instructions
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In a bowl, whisk flour, pancake mix, salt, baking soda, sugar, and xanthum gum (if using).
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Next, add in butter and shortening. Using hands or pastry cutter work these ingredients in till crumbly. Do not overwork the mixture.
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Add the buttermilk and with a spatula or wooden spoon, gently combine until it forms a crumbly but sticky dough.
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Scoop out and shape in to 6 thick biscuits.
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Refrigerate for at least 1 hour.
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For dumplings, cut into pieces, depending on the size and amount needed for your dish.
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For biscuits, preheat oven to 400 degrees and bake for 15 minutes. NOTE: You can also freeze biscuits and serve whenever you are craving.
