For skillet biscuits:

1) preheat the skillet so that it's med-high hot (approx 400-F) 

2) grease the bottom with oil, lard or bacon grease.

3) Place biscuits in and cook until cooked a little more than halfway up the sides. Use cover if needed.

4) Regrease the pan, if needed when flipping the biscuits. (Make sure to let the grease come back up to temperature otherwise you'll get a soggy biscuit)

5) Add small knobs of butter between the biscuits near the end of the cooking process for flavour.

The reason I don't start cooking with butter is that that I find that the milk fat burns too quickly and gums up the skillet at the 400F temperature that the biscuits need to activate the rising of the dough. 

For dutch oven biscuits on the stove top, there's the dumpling way where it's cooked over a stew and there's trying to mimic an actual oven where you use a trivet inside the pot itself.  I'm not sure how the biscuits come out using the second method unless there is a lot of heat on the lid, which would involve putting hot rocks on the lid.

Perhaps Podsible_Dream could chime in? Chris is the queen of dutch oven cooking. 

somewhere I had heard , but did not retain it. almost sizzled them in butter I think. Flame only goes down so far, maybe use what I use in house to spread flame, cast iron flat trivit thingie? any tips would sure be helpful... Not building a fire outside, know how to do that, not taking a coleman stove and little oven. Thanks!