I have a stock on the oven right now that looks and smells amazing. It's got a couple backs and necks from chickens I processed and had in my freezer. I'm really excited about eating my first chicken and dumplings! I looked in the recipe database (I don't think that search feature is very user friendly), so I also searched here on the BYC forums. It appears as if there are three basic ways to make the dumplings portion: Some people use Bisquik, some people use flour and some people use premaid frozen dumplings. I have both the pancake mix and flour on hand. Any tips? What is the advantage to using the pancake mix over the flour or vice versa? Taste? Texture? Any help would be appreciated!