Camp Fire Recipe: Buttermilk Biscuits with Green Onions and Black Pepper

My great grandmother was a wonderful cook that never followed a recipe.  She could take a hodgepodge group of ingredients and make a 5 star meal out of it.  The recipe below is a take on a biscuit recipe she used to make in the spring.  Why in the spring?  This is when her wonderful green onions would be breaking the surface and ready to pick.

Camp Fire Recipe:  Buttermilk Biscuits with Green Onions and Black Pepper


Liquid or spray oil

3/4 to 1 cup of very cold buttermilk

Several bunches of fresh green onions

2 cups of self rising flour

½ cup of yellow cornmeal

3 Tablespoons of granulated sugar

Coarsely ground black pepper

½ cup of very cold unsalted butter plus 1 Tablespoon

Sea salt



  1. Prepare a fire to start the charcoal briquette preparation.
  2. Take a 10 inch Dutch oven and lightly grease it with spray or liquid oil.
  3. In a large bowl, combine the flour, cornmeal, sugar, and ½ teaspoon of freshly ground black pepper.
  4. Cut the ½ cup of unsalted butter into little cubes.
  5. Using your fingers or two forks, work the unsalted butter into the flour mixture from step 3 until it becomes crumbly.
  6. Take the green onions and finely chop ½ cup.
  7. Add the chopped green onions to the flour mixture and stir.
  8. Add ¾ cup of buttermilk and stir.  If needed to combine, add another ¼ cup of buttermilk.
  9. On a table, sprinkle flour on the surface.
  10. Using your hands, take the dough in the bowl and form a ball.
  11. Place the ball on the floured surface and knead until the flour is combined.
  12. Using a rolling pin or bottle, roll out the dough until it is about ¾ inch thick.
  13. Take a biscuit cutter or glass and cut out the biscuits.
  14. Place the cut biscuits in the 10 inch prepared Dutch oven.
  15. Once all biscuits are cut, place a small sauce pan on a grilling rack above the fire.
  16. Put the 1 Tablespoon of butter inside and melt.
  17. After the butter is melted, brush on the prepared biscuits.
  18. Top with coarsely ground sea salt and pepper.
  19. Put lid on Dutch oven and move to a heat resistant surface.
  20. On the heat resistant surface, arrange 10 prepared charcoal briquettes in a circle.
  21. Top the circle with the Dutch oven.
  22. Completely cover the lid with prepared charcoal briquettes.
  23. Cook for 20 minutes.
  24. After that time has passed, remove the prepared charcoal briquettes from the lid and move the Dutch oven off the heat resistant surface.