Herby cheesey dumplings for stews

Cook these for 20 minutes on top of ready stews.

300g self-raising flour, 100g butter, 2/3 cups milk, pinch salt, cheese and herbs of choice. I like LOTS of fresh herbs, rough chopped. Rub flour and butter, mix into dough with milk, add cheese and herbs. Roll into balls. Can cook like little scones for other applications. Such as snarfing down with butter and ham for lunch. Kid favourite.