8 oz. sour cream
1-1 1/2 cups of 7-up or sprite
3 teaspoons salt
I rolled them out thin, and dense, cut them with a pizza cutter and froze them, then dropped them into the boiling chicken broth.........yummy!)
In a large bowl, combine bisquick, sourcream and 1 cup of sprite. Mix together. The original recipe said to use only 1 cup of sprite, but mine was very very dry, I added an ounce at a time until I had 1 1/2 cups of sprite total and when you stirred it together, it looked kind of like a very dry cottage cheese (that's how I remember my grandmother telling me that you want the biscuit dough to look). I then turned the dough out onto the counter covered in wax paper (I hate clean up) with a bit of bisquick on the paper. I patted it out and folded it over a couple of times, then rolled it out fairly thin. I used a pizza cutter to make the dumplings and put them on a pan covered in wax paper. I froze them until ready to use later in the day.
I put chicken in the crock put. I used chicken breasts (the broth is better if there is skin on them). They cooked on high for 6-8 hours. I then pulled the chicken out, poured the broth over into a large stock pot. I put more salt and pepper and poultry seasoning into the broth, put pulled chicken meat back into the broth without bones and skin, brought it to a rolling boil and dropped the frozen dumplings in there....Gramps always said to drop them into a hole that is bubbling up, not just one dumpling on top of the other - that way they don't stick together. Once all of the dumplings were in, I poured 2 cups of milk in and 2 tablespoons of butter. Mrs. Conlee says to stir it only once, then put a lid on it and cover for 15-20 minutes. I always ended up adding a little more black pepper.....I LOVE it!
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