Southern Chicken and Dumplings Recipe With Biscuits: Grandma-Approved Comfort in a Bowl

There’s nothing quite like a bowl of Southern chicken and dumplings to bring warmth to the table. This dish is all about hearty, tender shreds of chicken swimming in a rich, velvety broth, with fluffy dumplings that soak up every last drop of flavor.

I’ve refined this recipe to stay true to tradition, ensuring the dumplings are light yet substantial and the broth is deeply savory. The addition of homemade biscuits on the side turns this into a meal that feels like a hug in every bite.

You’ll love how the dumplings puff up as they cook, creating a texture that’s soft but never mushy. It’s the kind of dish that tastes even better the next day, as the flavors continue to meld.

Perfect for Sunday suppers or when you need a taste of home, this recipe delivers comfort in its purest form.

Ingredients for Southern Chicken and Dumplings Recipe with Biscuits

Pantry staples meet comfort food classics for a bowl that feels like home.

The chicken is key here—thighs stay juicy through the long simmer, while breasts add lean texture. I grab mine from Whole Foods or Costco (their organic thighs are perfect). For the broth, low-sodium lets you control the salt. Fresh buttermilk is ideal, but milk with a splash of vinegar works in a pinch. Don’t skip the bay leaves—they add that subtle depth grandma’s version always had.

No buttermilk? Plain yogurt thinned with milk gets you close. Swap dried thyme for 1 tbsp fresh. The carrots can be baby carrots if that’s what’s on hand. For extra richness, heavy cream instead of milk in the biscuits. If you’re out of baking powder, baking soda plus cream of tartar works (½ tsp each per 1 tsp baking powder).

Leftovers taste even better the next day. Store covered in the fridge for up to 4 days—the dumplings soak up more broth. Freeze without biscuits for 3 months. Reheat gently on the stove (microwave makes dumplings gummy).

Step-by-Step Instructions for Southern Chicken and Dumplings With Biscuits

Here’s the method I’ve used for years—simple steps, big comfort, just like Grandma made.

Step 1: Simmer the Chicken and Vegetables

In a large Dutch oven, combine the 2 lb Chicken Thighs, 1 lb Chicken Breasts, 6 cups Chicken Broth, diced 1 whole Onion, sliced 2 whole Carrots, and diced 2 whole Celery Stalks.

Add the 1.5 tsp Salt, 1 tsp Black Pepper, 1 tsp Dried Thyme, 1 tsp Dried Parsley, and 2 whole Bay Leaves. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

Cover and cook for 30-35 minutes until the chicken is tender and shreds easily with a fork. Skim off any foam that rises to the surface for a cleaner broth.

Step 2: Shred the Chicken and Thicken the Broth

Remove the chicken from the pot and let it cool slightly. Shred it into bite-sized pieces using two forks, discarding any bones or skin. Return the shredded chicken to the pot.

To thicken the broth, whisk ½ cup of the 2.5 cups All-Purpose Flour into ¼ cup of the hot broth until smooth. Stir this slurry into the simmering pot.

Cook for 3-4 minutes until the broth thickens slightly and coats the back of a spoon. This creates the perfect base for the dumplings to cook in.

Step 3: Prepare the Dumpling Dough

In a large bowl, combine the remaining 2 cups All-Purpose Flour, 1 tbsp Baking Powder, and ½ tsp Salt. Cut in the 0.25 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the 0.5 cup Whole Milk and 0.5 cup Buttermilk until just combined. The dough will be sticky but should hold together when pressed. Don’t overmix—this ensures tender, fluffy dumplings.

Step 4: Cook the Dumplings in the Stew

Drop spoonfuls of the dumpling dough (about 2 tablespoons each) into the simmering chicken mixture. Space them evenly so they cook uniformly. Cover the pot tightly with a lid.

Cook for 15-18 minutes without lifting the lid—peeking releases steam and can make the dumplings dense. The dumplings are done when they’re puffed and a toothpick inserted in the center comes out clean.

Remove the 2 whole Bay Leaves before serving. Let the stew sit for 5 minutes to allow the dumplings to absorb some of the rich broth.

Common Mistakes When Making This Dish

Overworking the Dough

The dumpling dough should be mixed just until combined. Overworking develops gluten, making dumplings tough and chewy instead of light and fluffy. I use a wooden spoon for 10-12 strokes max. 💡

Peeking While Cooking

Resist lifting the lid during the 15-18 minutes cooking time. Steam is crucial for fluffy dumplings, and releasing it causes them to deflate. I set a timer to avoid temptation.

Skipping the Broth Thickening

Thickening the broth with a flour slurry ensures dumplings cook properly without dissolving. Skip this, and you’ll have a thin soup with gummy dumplings. I use ½ cup flour whisked into ¼ cup hot broth.

Using Cold Ingredients

All liquid ingredients should be at room temperature. Cold buttermilk or milk can cause butter to clump, creating dense dumplings. I take mine out 30 minutes before starting.

Incorrect Dough Size

Dumplings should be 2 tablespoons each. Too large and they won’t cook through; too small and they’ll overcook. I use a cookie scoop for consistent portions.

Space them evenly so they don’t merge into one giant dumpling.

Not Resting the Dish

Let the dish sit covered for 5 minutes after cooking. This allows dumplings to absorb more broth and set properly. Serving immediately can make them fall apart. 🥣

Frequently Asked Questions