Use one 10-inch Dutch oven with 20 briquettes.
–International Dutch Oven Society
Sprinkle the walnuts and raisins in the bottom of the Dutch oven. In a small saucepan, melt the butter. Add the brown sugar, vanilla, and cinnamon; stir and set aside.
Open the biscuit tube and arrange the dough on top of the walnuts and raisins. Pour the butter mixture over the top of the biscuits, covering every one. Arrange 20 briquettes, with seven underneath and 13 on top of the Dutch oven, all in ring patterns. Bake until the biscuits are golden brown. Invert them onto the lid and serve.