Buttermilk Biscuits and Chicken & Dumplings | Cooking with Holly

I have always wanted to be able to make real biscuits and dumplings from scratch and Chef Lisa Brooks, who was recently on Chopped, is literally a pro at it. She was able to join the first all-black cast on a historic season for the show.

Her new cookbook, The Joy of the Feast, is full of all those home-cooked southern recipes that you can’t get at a restaurant. In order to purchase her cookbook go to cheflisabrooks.com and follow along on Instagram at @cheflisabrooks.

Also make sure to check out her episode of Chopped that aired on February 15th on the Food Network: https://www.foodnetwork.com/shows/chopped/episodes/black-history-month-celebration#episode-tunein

❤️ Holly

Chicken and Dumplings Ingredients:
– 1 whole chicken 
– 6 in. water 
– 4 tsps granulated chicken bouillon
– 1  bay leaf
– 3 stalks of celery 
– 2 carrots 
– 1 yellow onion 
– 1 stick of butter 
– 2 cups self-rising flour
– 1 tsp of salt 
– 1/2 tsp Black pepper

Chicken and Dumplings Instructions:
Place chicken in a large stockpot with all ingredients except flour. Place on medium-high heat and let come to a boil. Boil chicken for about 45 minutes or until done. Remove chicken from water; place pieces in a pan to cool. Do not discard the broth in the pot. Turn the heat off the pot while the chicken is cooling. Allow chicken to cool enough to handle, and then remove chicken from the bones. Remove ¾ cup of broth from the pot and set aside in the fridge. This will be used to make dumplings. Place the bones back in the pot and add enough water to be sure they are covered by about 2 inches. Add one bay leaf. Let simmer on medium-low heat while you make the dumplings.

In a medium bowl, add the flour and 1 teaspoon of salt. Make a well in the middle of the flour and add ¾ cup of cold chicken broth. Mix together until you have a slightly moist dough ball. Generously flour your countertop. Knead the dough on the flour two to three times and form it into a ball. 

Using a rolling pin, roll the dough out to about ¼ inch thick. Use a pizza cutter to cut the dough into strips about 1 inch wide, and cut each strip into sections about 2 inches long. 

Remove the chicken bones and bay leaf from the stockpot. Bring the chicken stock to a low boil and drop the pieces of dough one by one into the boiling stock. Try not to add too many pieces on top of each other, and do not stir. Let the low boil move around the dumplings. After 5 minutes, add the shredded pieces of chicken back to the pot. Add black pepper to taste. Simmer for about 10-15 minutes until dumplings are fully cooked and tender. The sauce should have thickened from the flour on the dumplings. Serve immediately. 

Makes 4-6 servings 

Buttermilk Biscuits Ingredients :
– 2 cups all-purpose flour, spooned and leveled
– 1 tbsp baking powder
– 1/4 tsp baking soda
– 2 tsp sugar
– 1 tsp salt
– 6 tbsp butter, cold unsalted, cubed
– 3/4 cup buttermilk, cold, plus more for the tops of the biscuits

Buttermilk Biscuits Instructions:
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper or a silicone baking mat and set it aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add in the cubed cold butter and cut into dry ingredients using a pastry cutter until you have small, pea-sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.

Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.

Place the dough onto a lightly floured surface and pat it down into a 1/2 inch thick rectangle. Using a floured 2 1/2 inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting the dough down to 1/2 inch thickness, and cutting it until you have 10-12 biscuits. I suggest trying to get as many as you can the first time because as you continue to work the dough, the biscuits won’t be quite as good.

Arrange the biscuits on the baking sheet, making sure the biscuits touch each other. Brush the top of each biscuit with a little bit of buttermilk.

Bake at 450 degrees for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

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Buttermilk Biscuits and Chicken & Dumplings | Cooking with Holly

you put a stick of butter in your chicken broth what i love you so okay it’s like the best thing i’ve ever heard hey everyone i am here today with a very special guest chef lisa hi thank you for being with me thanks for having me i have never actually cooked biscuits from scratch or made chicken and dumplings so today lisa is going to teach me how to do both of those things and maybe abby is going to join us at some point so you’ve got a new cookbook out i do it’s called the joy of the feast but it’s very centered around like home cooked southern cuisine if you were gonna tell someone the first recipe you should cook out of this book oh my god what would it be it’s gonna depend okay i’m gonna say i’m gonna save this from the grapes because they’re like i haven’t won awards and stuff but the cookbook is completely about the remembering the joy of feasting together but just that feeling that you get of love and acceptance and abundance even yeah from um feasting there was one recipe in the book that made me so happy when i saw it your pineapple casserole oh i am i my mom made that when i was a kid it just surprised me because i don’t know anybody that knows about that recipe and when i tell people about it they’re like wait pineapples and cheese i’m like i promise you so good so it made me it would be so happy to see that one so okay today the first thing we’re gonna make is buttermilk biscuit so we take our flour this is all-purpose flour we’re gonna do our baking powder baking soda and salt it’s just one teaspoon and a little sugar two teaspoons of sugar yeah okay the butter just needs to be cold because it’s the pockets that are left behind from the melted butter to make a flaky biscuit so you see how the butter’s kind of gotten to yeah we want to be like walnut sized so let’s make a little well okay and abby you want to come over here and watch my grandmother when she would get them all rolled out the dumplings we would come and take pieces of them and she would always slap our hands and tell us to stop eating them i just want people to see yeah what it should look like okay and that way because this is really wet it does it looks too wet because we’re going to flower our surface uh-huh we’re going to knead it and pull in more flour liberally i can’t see over you can’t go wrong here we go we want quite a bit actually still yeah more yeah okay i tried to get my ground to teach me how to make the biscuits but she didn’t have anything measured out and she was like well you’ll just know right like no i i won’t i won’t know i’m just being really gentle with this i’ll know when it’s when i feel it kind of say kick back at me top bottom exactly can i try it yes i don’t know if you want to get dirty let’s do it very good let’s do it did you just say we are very dirty people she totally said okay we’re very we are a little bit get it in there okay you just whatever order you want to go top bottom we’re going to start rolling okay i kind of start in the middle and go out and come back we’re just going to line them up all right you want to grab them yeah these are the pieces i used to eat [Music] oh my gosh you’re really missing let me see what we’re doing here you need to taste this look at that so let’s pop those in the oven preheated to 400. [Music] all right so lisa the next thing we’re gonna make is chicken and dumplings so what’s in here all right i literally put an entire chicken i put it in just cover it with water granulated chicken bouillon three salts of celery two carrots one big onion black pepper black pepper baileys and it’s all chopped up just chocolate into the with the chicken yeah boil it off yeah abby’s gonna uh peel our chicken here yeah i also reserved about a cup and a half of this broth okay that’s the only liquid that we’re going to add to that flour to make the bubbles and this is going to go back into a rolling boil so we can drop our dumplings oh they’re done oh that that’s our biscuit timer see what they look like okay five minutes we’ve got the chicken going we’ve got the the the stock going yeah and now we’re gonna make some leaves i think i did five hours it’s at 4 56 so we know if you said five minutes you’ve got one more minute on there oh um i kind of forgot something i also put a stick up under the chicken you put a stick of butter in your chicken broth what i love you so okay yeah yeah it’s like the best thing i’ve ever heard so it’s very thick of butter in your broth in the broth yeah so so therefore there is butter in here there’s fat in here while you make this i have to ask you you were on chopped it’s on black history month yeah episode the first time ever that chops had an all black cast of chefs and judging panels okay so it’s kind of a historic situation okay were you intimidated by the other chefs were not at all okay did you know any of them no of them no not at all right so they’re super cool pause for a second tell me what you’re doing just getting this obviously it’s like biscuits right right you want this to be like almost paper thin to be honest you want them thin yeah for our biscuits oh shoot our biscuits oh they’re fine yeah oh they’re actually perfect look at the flaky so all right load up here load up your fingers okay all right so when you were on chopped yeah how hard was it how hard like okay i’m really good at time management but it’s different it’s a different kind of pressure you have this great thing you want to execute and you got a lot of pieces and parts going on and that time’s just going down and it takes longer to play than you think it’s going to take you to play so you you put them in and you don’t want them to touch or you don’t care drop them in the rolling boil is what circulates once you pull it out taste it and you’re like yep that’s it then put that chicken in all right i think we’re ready let’s go wow both of these meals let’s just now you’re not gonna find this anywhere in any restaurant you gotta make this at home y’all this is where the love is all right which one what are we gonna taste first okay hang on first i have to ask you something okay i i don’t know if you’re gonna tell me but i feel i figure like i’m a kid so you probably will tell me did you win chocolate i can’t all right what are we tasting first taste the dumplings amazing [Music] what do you think about i haven’t tried it yet but my little nibble but it’s hot guys are you killing me oh my gosh it’s delicious oh my goodness look at that yum perfection perfection all right well guys i should probably finish from the top of my mouth full we hope you enjoyed this episode of cooking with chocolate stuff cooking with holly and abby and chef lisa if you liked this video make sure you like subscribe hit the notifications leave us a comment let us know if you made chef lisa’s chicken dumplings or her biscuits or make sure you go follow chef lisa tell me how they can chef lisa on all social media at chef lisa brooks make sure you follow her leave us a comment below let us know what you’re making for dinner tonight and we’ll see you back here next time