Ingredients
Makes 4 servings
1 broiler-fryer chicken, 2 ½ to 3 lbs, cut into serving pieces
1 ½ cups buttermilk
2 ½ cups all-purpose flour
2 Tbsp chopped parsley
1 tsp dried oregano leaves
1 tsp salt
½ tsp pepper
¼ cup shortening
¼ cup butter or margarine - additional butter as needed
¼ cup chicken broth or water
1 Tbsp sugar, optional
2 ½ tsp baking powder
½ tsp baking soda
Parsley for garnish
Directions
Place chicken into bowl. Pour buttermilk over; marinate ½ to 1hr.
In another bowl, mix ½ cup of the flour with parsley, oregano, salt and pepper
Remove chicken from buttermilk. Roll pieces in flour mixture. Reserve ¾ cup of the buttermilk. Pour remainder into a buttered shallow casserole.
Heat shortening and butter in heavy skillet. Brown chicken pieces 4 to 5 minutes over medium to high heat. Place chicken on top of buttermilk in casserole.
Strain fat from skillet into measuring cup (there should be ⅓ cup; if not add melted butter to equal ⅓ cup)
Pour broth into skillet; scrape up brownings. Pour around chicken.
Bake, uncovered, at 375F until crisp and tender, about 1hr.
Mix remaining flour with sugar, if used, baking powder and baking soda in bowl. Stir in butter and reserved buttermilk to make stiff dough. Knead lightly; roll out on floured board; cut into 2-inch rounds.
Bake in same oven with chicken for 20 to 25 minutes or until golden. Serve along with chicken. Makes about 10 biscuits.