I make biscuits and scones regularly and yes, it's the same recipe minus sugar, which is similar to the suet dumplings recipe here EXCEPT you would not boil/poa

I make biscuits and scones regularly and yes, it's the same recipe minus sugar, which is similar to the suet dumplings recipe here EXCEPT you would not boil/poach a biscuit - that would make it a dumpling. I'd say it's more the method of cooking that defines a dumpling than the dough recipe - you could use biscuit dough but it doesn't have to be and often isn't.