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)!
- 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.
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.