Did you know that the dough for biscuits, scones, and pie crust are all almost the same? Last week, I had great success making whole wheat mango scones using some white whole wheat flour. They were tender and moist, and not in the least bit grainy. I have been craving chicken and dumplings, so I thought I would adapt that scone recipe to make some biscuits to float on top of some vegetable herb-heavy chicken and dumplings.
You start by dredging chicken (I used thighs and breasts) in flour, and then browning on all sides before browning the vegetables with herbs. Then, combine everything together with a lovely herby gravy thickened with whole wheat flour (no butter or cream here!). The whole thing gets topped with biscuits, brushed with garlic butter or oil, and baked until golden on top.