boil over high heat. Reduce to a simmer and cook until
the vegetables are tender, about 20 minutes.
- Meanwhile, make the biscuits: Whisk together the
buttermilk and egg in a medium bowl.
- In the bowl of a food processor, combine the flour,
baking powder, baking soda, and salt and process until
mixed, about 2 seconds. Scatter the butter evenly over
the surface of the flour and pulse until the mixture
resembles coarse meal and the largest butter pieces are
about ¼ inch at their widest dimension. Transfer to a
large bowl, add the buttermilk mixture, and fold with a
rubber spatula until just combined. The dough will be a
little shaggy and pretty sticky.
- Stir the parsley and chicken meat into the stock. Season
to taste with salt and pepper and bring to a simmer. Using
a greased tablespoon measure, drop dumplings onto its
surface, leaving a little space between them. Cover the
pot, reduce the heat to low, and cook until the dumplings
have doubled in volume and are cooked through (you
can cut one open with a knife to peek, or insert a cake
tester or toothpick—it should come out clean). Serve
immediately.
