We used Great Value biscuits to try and make chicken and dumplings, but they’re not poofing up even after 15 minutes of being cooked with the chicken in the chicken water; they’re remaining gooey and inedible. What can we do?
Did you make the dumplings too big? You should cut them into pretty small pieces. If that’s the problem I suppose you could try taking them out and cutting them, though they might disintegrate. Also try covering the pot with the lid if you weren’t already.
You’re immersing them in the broth? Try layering them on top of the stew.
I take a bottle cap and a can of biscuits (not the flakey style) to make donuts and holes. Deep fry in oil and sugar, or use as dumplings. Either way = surface exposure.