3 c flour
3/4 c minced mixed fresh herbs (optional)
1 T baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp freshly ground pepper
6 T cold butter, cut into small pieces
1-1/2 c cold buttermilk
Stir together the flour, herbs, baking powder and soda, salt, and pepper. Cut in the butter until mixture resembles coarse crumbs. Stir in the buttermilk until the dough begins to hold together. Turn out onto a floured parchment and pat into a 3/4-inch thick rectangle. Cut the dough into 2-inch squares. Place the dumplings onto boiling stew or soup in a single layer (cover and refrigerate unused dumpling dough). Cook uncovered for 10 minutes; cover and cook an additional 10 minutes. Fill bowls with dumplings and ladle stew over.
