In a large bowl, whisk together the flour, baking powder, and salt. Use your fingers or the back of a spoon to rub the butter into the flour mixture until it resembles coarse breadcrumbs.

Add in the milk and mix until a soft dough forms. Allow the dough to rest for at least 5 minutes. This will make the doughboys more tender.

When your stew or soup is almost boiling, start dropping spoonfuls of the dough into the soup. To prevent sticking, dip your spoon in the hot soup between each spoonful. Reduce the heat to a simmer, cover, and cook for 10-12 minutes.

At this point, they should be ready to eat. You can test if it's cooked by cutting one in half. Try not to overcook them as they will get mushy quite fast.