At home or camp, mix all dry ingredients well in a mixing bowl.

Take your cubed butter and cut into small pieces and add to dry mix, cutting into smaller pieces with a fork or Danish dough whisk, until well crumbled in mixture.

If you pre-mix the dry ingredients and butter at home place in fridge until leaving and place in a ziplock bag (labelling is important!). Place in the cold cooler if you intend to bring these camping.

Keep your buttermilk cold in your cooler.

Get a hot fire going until you have a substantial bed of coals, or fire up 24 charcoal briquettes or a combination of both.

While fire is going or coals are getting hot, mix your buttermilk in with the ziplock bag mix in a mixing bowl. You could do it in the bag to save dishes but I prefer to use a bowl. Mix together well.

Drop dough on floured cutting board in a circle shape, adding more flour if necessary, keeping it at about 1.5-2 inches thick.

With a small glass jar or cup, cut out biscuits. The smaller the cup, the more biscuits you can make.

Once you have cut what you can, bring dough into a ball and flatten again.

Add parchment paper to your Dutch oven and carefully place in your biscuits. If there is more biscuits than your Dutch oven can handle, you can cook later or put on a cast iron skillet on top of the Dutch oven once it is lidded for a small biscuit cake.

Carefully place dutch oven on hot coals…about half underneath, and the remainder on lid once covered.

Depending on how hot your coals are, this can take anywhere from 20-45 minutes. Use your cast iron lid lifter and gloves and check within the first 20 minutes. Because of the high butter content your biscuits will crisp beautifully to a golden brown on the bottom and and nice lighter yellow/brown on top when done. Be careful not to burn the bottom as your fire could run very hot.

When done, top with your favourite jam or eat as is!