Granny said it has to be a true dutch oven. That is, the kind that has the sunken lid to hold the coals on top.
She also said you only put the biscuts around the sides of the oven, not the bottom. She didn’t say why.
The bottoms of the biscuits burn and the tops do not get done when the biscuits are directly on the bottom of the dutch oven.
Yep - I have one of those. The lid can be flipped over (has little legs) and used as a skillet over the fire.
The reason to place the dough on the sides is because you would also have the oven resting on a bed of coals - it would scorch the biscuits were they on the bottom.
I’ve cooked (scratch) beef stew in the fireplace in my DO. Cooks faster, and tastes better than cooked on a conventional stove.
Heavy to handle though. I’d love a hook in my fireplace.