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  • Writer's pictureElizabeth Carroll

Chickenless Dumplings

Just as warm, cozy, and comforting as you remember


4c Vegetable Stock

1 16.3oz Can Pillsbury Grands Southern Buttermilk Biscuits

1c Carrots, diced

1c Celery, diced

1 Medium Yellow Onion, diced

1/4c Butter

1/4c AP Flour

1/2t McCormick Perfect Pinch Rotisserie Chicken Seasoning

1/2t Nutmeg

1/4t Salt

1/4t Ground Black Pepper

1/4t Dried Thyme

Fresh Parsley, for garnish


1. Open buttermilk biscuits, roll to 1/3" thick with rolling pin, and cut into 1/2" wide strips. Set aside

2. In large pot, heat 1/4c butter over medium high heat until melted

3. Add in onion, celery, and carrot. Cook 8-10 minutes until onion is soft and translucent, stirring occasionally.

4. Add in flour, cook 2-3 minutes stirring constantly

5. Stir in salt, pepper, thyme, nutmeg, and rotisserie seasoning

6. Slowly add in vegetable stock, heat until simmering

7. Add in the biscuit strips, a few at a time making sure to stir the pot after each addition. This will help them to stick together less

8. Once all biscuits have been added, cover and let simmer over low heat 15-20 minutes. Stir occasionally

10. Serve immediately, garnish with fresh chopped parsley and season with salt and pepper, to taste

11. Enjoy!


I use a pizza cutter to cut the biscuits into strips. I layer them on a plate with parchment in between and keep them in the freezer until I'm ready to use. The biscuits get a little sticky if you leave them at room temperature while you make the soup base.

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