I have never made chicken and dumplings before. Normally, I made a chicken soup and put noodles or rice in it. But it was not hard and I understand the appeal of big fluffy clouds of starch.
I made the white lily biscuit recipe but I added a lot of black pepper and 2T of finely chopped parsley. The only thing is that it did not keep. The dumplings disintegrated into the soup when reheated.
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