Scales per dutch oven 1-14 people, 1 DO.
Mix all dry ingredients minus shortening, together in a large bowl. Cut shortening into dry ingredients (way of mixing it in). Mix in Buttermilk until dough is a sticky consistency. Do not over mix. (Put flour on your hands first) - Spread dough out over butcher paper covered with wholewheat flour. Sprinkle more flour over top of dough. Press dough down to approximately 1.5 inch thickness (Don't make too thin, they do not really rise). Cut dough into round biscuit sized shapes and then fill Dutch Oven with them. Bake for 30-45 minutes. Check regularly. Be careful not to overheat the bottom of the dutch oven. Watch for biscuits to pull away from sides of dutch oven when bottom is done. Use at least twice as much heat on the lid as on the bottom. Cook until golden brown.