Combine 2 cups flour, baking powder, soda, and salt in a resealable plastic bag. Pour buttermilk into an 8-oz. jar and the remaining 1/4 cup flour into a wide-mouth 4-oz. jar. Chop butter and seal in a jar. Chill ingredients and jam in a cooler.
Prep a wood or charcoal fire (see “Going Dutch,” below). On a solid bed of coals, heat a cast-iron mini cake pan or 4-qt. (10-in.) camp dutch oven with lid (but no coals on top) about 10 minutes. Dust a rimmed baking sheet with some flour from the 4-oz. jar.
In a bowl, toss flour mixture with the butter. Rub in butter with fingertips until it looks like cornmeal. Slowly mix in butter- milk with a fork to fully moisten dough.
Transfer dough to baking sheet, gently pat into a round, and fold in half. Repeat 5 times, dusting with flour if needed, then shape dough into a 6- by- 9-in. rectangle. Dip a 3-in. biscuit cutter (or clean empty tin can) in flour and cut out 6 biscuits; press straight down and don’t twist. Reshape scraps into a seventh biscuit.
Nestle biscuits into cake pan. For dutch oven, remove from fire and set biscuits inside; rearrange coals for baking with 9 under oven and 18 on lid (including 2 in center). Bake biscuits until golden brown, checking at 10 minutes for any scorching and turning them once if using cake pan, about 15 minutes total. Serve with jam.
A dutch oven lets you simmer, sauté, and even bake with a fire’s embers. Or, for more heat control, light the precise number of charcoal briquets a recipe calls for and you can literally count your way to success.
PACK SUPPLIES . Bring fuel for a wood fire, or charcoal briquets, chimney starter, and newspaper; butane lighter; 4-qt. (10-in.) and 6-qt. (12-in.) camp dutch ovens with feet and flanged lids; grilling tongs; grilling gloves.
PREP THE FIRE . In a fire ring with the grate pushed away, build a campfire and mound about 3 qts. of hot embers to the side. Or half-fill a chimney starter with charcoal briquets, ignite using newspaper, and let burn until spotted gray, 15 to 20 minutes; as you cook, ignite more coals as needed.
ARRANGE THE COALS. For sautéing, use tongs to clear an even layer of coals and set the pot on top. For baking or simmering, arrange 8 to 10 briquet-size coals in a circle a little smaller than the dutch oven. Set on top with lid in place; arrange 15 to 16 more coals around lip of lid and 2 coals in center.
TWEAK THE TEMP. Lift handle with tongs to check food. To decrease heat, scrape away some fuel. To increase heat or cook past 30 minutes, add 5 to 6 coals every 30 minutes beneath dutch oven and 5 to 6 on top.