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Grease your dutch oven with butter or lard.
Set dutch oven to bake at 425 degrees. (about 23 charcoal briquettes on top and 7 underneath)
Whisk your flour and salt together. (It's always best to whisk dry ingredients to ensure that everything is evenly distributed.)
Blend your butter into the flour/salt with a pastry cutter or mixing spoon until the mixture is crumbly.
Add the buttermilk, stirring until everything is moistened, but not overworked.
Turn flour out onto a lightly floured work surface (the surface of a plastic folding table works well).
Roll your dough out to about ¾ inch thick. Use a 2 ½ inch round biscuit cutter to cut out your biscuits.
Place the biscuits in your dutch where they are barely touching or there is a little space in between, but not smashed together.
Bake for 12-14 minutes until golden brown on top, rotating your dutch oven a quarter-turn every few minutes, then do the same with the lid.
When done, brush immediately with melted butter.