1 (2 1/2 to 3 lb.) fryer, cut into parts
2 cans biscuits (not buttermilk)
1/4 lb. butter
Salt and pepper to taste
2 qts. boiling water

Wash and prepare chicken for cooking. Add salt to boiling water and then chicken. Cut heat to low, just enough for meat to simmer with top on pot. Cook until tender. Remove chicken from broth. Add butter and pepper. Bring to rapid boil as you prepare biscuits.

Open cans, make 6 balls out of each biscuit and drop into boiling broth. Do not stir. Push under broth with ladle when all biscuits are in pot. Replace top and cut heat off. Let stand for 5 minutes before serving. Chicken may be added to dumplings for serving. Preparation time: 45 minutes. Serves 6 to 8.