Put flour into a pie plate and season with seasoning salt and pepper. Heat a large deep sauté pan over medium heat and melt a tablespoon of butter or enough to cover the bottom of your pan. (I use my 10" covered sauté pan. You need surface area to fit the dumplings but needs to have a lid.)
Coat chicken in flour and place in pan. Cook about 3 min on each side.
When chicken is browned and almost cooked through, add chicken stock to cover 1/2 inch over chicken. Bring to a boil.
While that is coming to a boil, mix your jiffy and milk. When it starts to boil, drop spoonfuls of biscuits in liquid. Add a few bits of butter on top the biscuits.
Cover with lid tilted so steam can escape and turn heat to low. Let simmer for about 5-7 minutes or until your biscuits are cooked and fluffy. Remove from heat and serve immediately.
You can add a mixture of flour and water to it to thicken the gravy. I just break up 1 or 2 dumplings and mix in to thicken.