Biscuits:
2 cups flour
1/2 tsp salt
2 tablespoons baking powder
2 tablespoons sugar
1 3/4 cup heavy cream
melted butter

Filling:
6 cups fruit
2-6 tablespoons flour or cornstarch
1/2 - 1 1/2 cups sugar
juice of half lemon
pinch salt

1. Start your camp-fire, keeping it small, no more than 2 feet in diameter and not any higher than 2 feet. Start your fire using charcoal briquettes or natural charcoal, you will need 12 briquettes and 6 to 10 pieces of natural charcoal to place on the top of your Dutch oven for even heat distribution so make sure there are some extra for this.

2. Topping: Combine all dry ingredients and then stir in the cream. You may not need all of it; it should make stiff dough.

3. Filling: Combine all ingredients and place in a generously buttered #12 Dutch oven. Form the biscuit dough into small balls or roll out into a sheet and place on top of fruit. Brush generously with melted butter and place lid onto pot.

4. Place 12 briquettes on top of lid and suspend pot over fire, keep the pot about 8 to 12 inches away from fire and bake over fire approximately 25 -35 minutes or until filling is thick and bubbly and biscuits are golden brown on top.