Buttermilk Biscuits

Prepare the coals to a medium-high heat.

In a large bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Add the cold butter and work with a pastry cutter until the mixture resembles coarse meal.

Fold in the buttermilk with a rubber spatula until the dough just comes together. Don’t over-mix; the dough should be soft and wet.

Transfer the dough to a lightly floured work surface. Lightly dust the top of the dough with flour and roll out until the dough is roughly ¾-inch thick. Generously flour to keep the biscuits from sticking to the surface or the cutter.

Cut out the biscuits with a 2½-inch round biscuit cutter (or the mouth of a drinking glass) and place in a greased Dutch oven—the biscuits should be barely touching each other.

Flour the cutter between each cut. Gather up the scraps and gently fold together. Roll out again and cut out a few more biscuits.

Place the Dutch oven on the coals, put on the lid and cover it with a layer of coals. Bake the biscuits for about 20 to 25 minutes, until golden brown. Remove the lid, allow to cool slightly and serve with whipped butter, jam and honey.