Preheat a wood fire or outdoor charcoal grill to medium heat.
In a mixing bowl, combine flour, baking powder, sugar
and salt. Using a pastry blender
or your fingertips, rub shortening into dry ingredients until the mixture resembles coarse meal.
Combine sourdough sponge
. Add to the dry ingredients and mix until dough no longer sticks to the side of the bowl.
Turn dough out onto a floured countertop. Flour fingertips and knead
about 12 to 15 times. Roll out dough with a rolling pin
to a 1/2 to 3/4-inch thickness. Using a 3-inch round biscuit cutter (or an empty can or glass), cut biscuits
and place in a large Dutch oven with sides touching. Bake with coals on the lid and a small amount under the oven until biscuits are puffed and golden, about 15 to 20 minutes.
Yield: 6 to 8 servings