Start by mixing flour, baking powder, and salt in a bowl. With a pastry blender or fork, work the butter into the dry mix until it resembles coarse crumbs.
Pour in the milk, stirring with a fork, until the dough comes together in a sticky ball.
Generously flour your rolling surface, as things are about to get deliciously messy. With your trusty rolling pin and a pizza cutter (or knife) at the ready, roll the dough out thinly.
Slice the dough into approximately 2×2-inch squares. Don’t worry about perfection; the rustic shapes are part of the charm.
With a floured spatula, transfer the cut dumplings onto a floured plate, layering them with more flour to prevent sticking.
