Ingredients:

• 4 cups unbleached white flour
• 2 Tbsp baking powder
• 4 Tbsp sugar
• 1 Tsp baking soda
• 1/2 tsp salt
• 1 cup shortening
• 1 1/2 cups buttermilk

Preparation:
Thoroughly combine dry ingredients.  Cut in shortening until the mixture resembles coarse corn meal.  Stir in buttermilk until the dough comes together in a large ball.  Turn out onto a cutting board and knead 3-4 times by folding dough into thirds (like a wallet) and flattening it out.  Rotate 90 degrees, fold into thirds, and flatten it out, etc.  Let the dough rest for about 5 minutes.

Roll the dough until it is 1/2 inch thick and cut with a biscuit cutter.  (Make sure you cut straight down without twisting for fluffier biscuits.)  Place cut biscuits on a baking sheet until it’s time to transfer them to the dutch oven.

Preheat a 12-inch dutch oven and lid until quite hot.  Quickly transfer the biscuits to the dutch oven, placing the biscuits so they barely touch each other and the sides of the dutch oven.  Bake with 7 coals bottom heat and 14 coals top heat for 10-12 minutes or until golden brown, turning the oven and lid 90 degrees in opposite directions every 4-5 minutes to keep from getting dark spots.

Immediately remove the biscuits from the oven and serve with lots of butter, jam, honey, or other favorite toppings.