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!
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.
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.
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)
- 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)
- 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.