1
["Before beginning this recipe make sure you have about 2 qts of liquid on hand, mostly chicken stock. You can use store bought or make your own. You should make sure to have the shredded chicken on cooked and preshredded before beginning this process. Just under 2 cups of chicken is what I like. You can always use less if you do not like a lot meat, use more if you like more meat.", "In a large 3 qt pot, bring chicken stock to a simmer, add chicken. Salt & pepper to taste. Open the tube of biscuits, and with a rolling pin, if you do not have one use a can, roll out the biscuits thin, about a 1/4 of inch thick. You can do them thinner or thicker depending on your liking. Use the self rising flour as bench flour for this process. Then cut the thin biscuits into 3 strips that are approx. 2""x4"". Make sure that all the strips are coated in the self rising flour. Then take some of the bench flour, about 1 tablespoon, and mix it with a small amount of water to create a slurry. Stir this mixture into stock, to help thicken it. Then add dumplings one by one. Make sure not stir them, just to push them down into the liquid. Be very gentle. Once all are added they will swell. Cover with lid, leave for about 40 mins on med low. Do not boil dumplings at all. Serve hot, as main course."]
