In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt.
Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well.
Add savoury, season with salt and pepper to taste.
Drop rounded tablespoons worth of dough into boiling soup.
Cover and simmer for 15 minutes WITHOUT LIFTING THE LID.