Gluten Free Herb & Garlic Dumplings for Stew (Plus a Bonus Copycat Red Lobster Herb & Garlic Drop Biscuit Recipe)

This is a necessity in my stew. To me, a stew without dumplings is like ordering a burger without the fries. It is fine, and I will eat it. But it will always feel like something is missing.

Make a batch of my Best Ever Slow Cooker Beef Stew and in the last 15 minutes of cook time, just add this on top. You will never eat stew the same way ever again!

Slow cooker beef stew recipe with two flavour secrets
Stew with Dumplings as quintessential as Canada and snow – cannot have one without the other.
In the last few minutes of cooking, drop dumplings into the hot stew making sure to give them some room to grow.
Cover, and let them cook in the hot stew for a few minutes to firm up and soak up that delicious gravy…

I also use the same recipe to make garlic herb drop biscuits in the oven. It is my ‘healthier’ version of the dangerously addictive Red Lobster garlic cheese biscuits.

Gluten Free Garlic Herb Drop Biscuits
Garlic Herb Biscuits – tastes like Red Lobster biscuits – but can be made with or without cheese and are gluten free! Here we had some for breakfast with avocado and breakfast sausages. Yum!

Just drop them onto a baking sheet and bake the biscuits in a 375*F oven for about 20-25 mins till they firm up and get all golden.

Please ignore my oven temperature of 450*F ( I promise I turned it down as soon as I put the biscuits in).

To give them that Red Lobster biscuit feel, make sure to add a handful of cheese to the mixture before baking, and once they come out of the oven use a brush to spread some some melted butter mixed with some garlic powder on top. Delicious!

 

Gluten Free Herb & Garlic Dumplings (or Red Lobster Copycat Drop Biscuits)

I always add these dumplings to my stew. It helps adds some extra flavour and a pillowy texture that goes so well with a hearty stew.  Also, the same recipe can also be used to make drop biscuits in the oven and spread with some garlic butter to make them reminiscent of Red Lobster Biscuits (see recipe notes below)!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Keyword: keto, Paleo, Vegan, Vegetarian, Whole30

Ingredients

  • 2 cups gluten free flour (Bob’s red mills is my fav)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp italian seasoning
  • 1 tsp garlic powder
  • 1 cup non-dairy milk of choice (I use almond milk)
  • 1/2 cup shredded cheese (optional)
  • 2 tbsp nutritional yeast (optional)

Instructions

  • Heat up some stew in large pot with a lid (or the slow cooker). Make sure your stew is piping hot and has a layer of at least half an inch (about 1cm) of liquid above the other  ingredients. 
  • While your stew is heating, mix all ingredients together in a large bowl. It should be a thick but still scoop-able consistency. Like a thick pancake batter.
  • Feel free to also add shredded cheese or nutritional yeast if you want a cheesier tasting biscuit (shredded sharp cheddar is delicious in these!).
  • Drop 1 tablespoon at a time into the hot stew, leaving about a half inch (1 cm) space between them so they can expand a bit. 
  • Cover the lid and let the stew boil on medium heat for 8-10 mins. Till the dumplings are firm and cooked through. Serve warm.

Notes

To turn these dumplings into drop biscuits:
Preheat oven to 375*F (190*C). Mix the ingredients in a large bowl. Drop the biscuits with a tablespoon on a parchment lined baking sheet
. Make sure to leave some room for them to expand. Bake for 20-25 min
s till golden brown and no longer soft in the center.
You can make these like Red Lobster Garlic Cheese Biscuits by mixing 2 tbsp melted (vegan) butter with 1 tsp garlic powder and brushing the tops of the warm biscuits. 

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