These are buttermilk dumplings, ideal for stew or soup. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "On The Banks of Plum Creek."
Have a kettle of stew or a skillet of broth simmering on the stove.
In a bowl, mix dry ingredients well. Pour in 3/4 cup of buttermilk and mix quickly with a fork. Your dough should be soft but too moist for rolling; add remaining milk if needed.
With a soup spoon drop the dough onto the bubbling liquid, covering the surface. Let simmer on medium low heat until the dumplings puff and lose their gloss (8 to 10 minutes). Cover with a lid, reduce heat to low, and simmer another 8 to 10 minutes until dumplings are cooked through.
Dumplings in a skillet an be cooked uncovered by turning them halfway through.