In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Cut in the butter with a fork or pastry cutter, and then stir in the milk until the dough forms a ball. You may need to add an extra tablespoon or so of milk if the dough is too dry.

Roll the dough out on a heavily floured work surface, slightly less than ¼-inch thick works well. If you're having trouble rolling the dough, let it rest for a minute and then continue.

Using a pizza cutter, cut the dough into small squares. There's no need to be too precise, roughly 2"x2" is good size.

Remove the uncooked dumplings to a plate, adding additional flour in between each layer to prevent sticking.

Bring the chicken stock to a boil. Add the dumplings one at a time to the boiling stock, stirring constantly. Add any extra flour left on the plate directly to the stock to help thicken it up. Turn the burner down to medium and cook the dumplings for about 15-20 minutes, until cooked through.