The superb Mimi has a biscuit mix event going on and this is my entry. Dumplings cooked on top of stew or soup are very comforting and I love the economy of cooking them in the same pot and burner as your main course. They are very fast to make if you have the mix on hand. I made these to eat with a feeling-better chicken soup that I've been eating over the past few days.
Start the stew heating, and measure biscuit mix - I use 2/3 cup per person, or less if the stew is full of starchy things like potatoes. Sprinkle with milk, by the tablespoon, until you have a soft dough, and if desired add some seasoning that will go with your stew. (You could add some sharp cheese if you are making the lentil and tomato soup.) Drop by tablespoons on the hot surface, without crowding. Cover well, preferably with a glass lid to watch, and cook for about twelve minutes until dumplings are cooked through and fluffy - they need the lid left on during cooking time to rise.