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This recipe starts with a buttermilk biscuit dough and ends with delicious little dumplings. You can throw the dough into your <a href="https://www.chefsteps.com/guides-tools/pressure-cookers">pressure cooker</a> along with some chopped chicken thighs, veggies, and <a href="https://www.chefsteps.com/recipes/pressure-cooked-blond-chicken-stock">chicken stock</a>, then cook for 25 minutes and wind up with an amazing one-pot meal. Or, for something far fancier, you can plop these dumplings in our lighter, Japanese-inspired take on <a href="https://www.chefsteps.com/activities/course-8-biscuit-and-gravy">the same dish</a>. A few notes: When you’re making a rustic, homecooked meal, there’s no need to weigh out and shape each dumpling. Just weigh the first one and eyeball the others so they’re about equal in size. You can also make quenelle-shaped dumplings, creating little torpedoes by working them between two spoons. Oh, and if you’re out of pastry flour, there’s no need to stress. All-purpose flour will work okay too. You can also toss in whatever herbs and spices you like; just add them to the dough in Step 1. Finally, feel free to prep these little fellas in advance—the dough will last up to a week chilled in the fridge. Once cooked, they’re pretty durable. Just reheat in some broth and serve ’em up.