Easy chicken and dumplings

Ingredients: 3 – 4 Frozen or thawed raw chicken tenderloins, 1 can of buttermilk biscuit dough, ½ stick of butter, black pepper, salt, and water.

Boil a large pot of water. Add the chicken tenderloins to the boiling water. When they are thoroughly cooked, remove them from the water and set them aside to cool. Don’t discard the water that you boiled them in because it will make the base of the stock for the chicken and dumplings. Reduce the heat so that the water is still simmering and add the salt, pepper, and butter to taste to the water. Next, tear up the biscuit dough into rough pieces about the size of a peach pit and throw them into the water. The size of the dumplings doesn’t matter all that much as long as they cook all the way through. Reduce the heat to medium to finish. And finally, shred the boiled chicken and dump it back into the dumplings. You can adjust the amount of salt, pepper, and butter to your preference. I prefer mine extra peppery.