I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?

My dumplings don't come out light and fluffy anymore.I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?
Mother's Old-Fashioned Homemade Chicken and Dumplings


Yield: Makes 8 to 10 servings.








Ingredients:


1 whole fryer chicken or hen


4 to 5 bay leaves


salt and pepper, to taste


4 to 6 tablespoons butter


pepper, to taste





Dumplings:


1 teaspoon salt


1/2 cup oil


3/4 cup water


2 small eggs


3 cups flour





Directions:


Wash the chicken and place into a large Dutch oven. Cover well with plenty of water and add bay leaves. Add salt and pepper, and the butter (the more butter, the richer the dish). Bring to a boil over medium-high heat, and cook, uncovered, until the chicken is well done, about 1 hour.





Remove the chicken from the broth. Discard the bay leaves. When the chicken has cooled, remove the meat from the bone and return the deboned chicken to the broth. About 1/2 to 3/4 pot of broth should remain.





For dumplings: In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough.





Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling.





Bring the broth and chicken back to a boil, and pepper well to taste. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy).I need a recipe for chicken and dumplings, I seem to have to lost my touch? I need this ASAP. ?
easy and good...








INGREDIENTS


2 1/4 cups biscuit baking mix


2/3 cup milk


2 (14 ounce) cans chicken broth


2 (10 ounce) cans chunk chicken, drained





DIRECTIONS


In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.


Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally
it may be cheating, but my family loves it. Use biscuit dough.. Just buy a four pack of biscuits. (you know the little cans of biscuits in the dairy sections) and cut them in fours then drop in hot chicken broth. You just cover them and let them cook like you usually would. They taste good and turn out perfect everytime.


If you're a purist and want to make them, then just use the biscuit recipe on the back of the bisquick box. Good Luck.
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