This is an old-fashioned Sunday chicken-and-biscuit dish that goes well any time of the year. It will delight family and friends when served with a crisp, garden-fresh salad, buttery peas and spicy apply pie for dessert.
Poultry #9 Card #9
Buttermilk Friend Chicken and Biscuits
- 1 3 pound broiler-fryer chicken cut into serving pieces
- 1 1/2 cups buttermilk
- 1 1/2 cups all-purpose flour
- 2 tablespoons parsley chopped (more for garnish)
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup shortening
- 1/4 cup butter
- 1/4 cup chicken broth or water
- 1 tablespoon sugar optional
- 2 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Place the chicken into bowl. Pour buttermilk over; marinate 1/2 to 1 hour.
In another bowl, mix 1/2 cup of the flour with parsley, oregano, salt, and pepper
Remove chicken from buttermilk. Roll pieces in flour mixture. Reserve 3/4 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 1/4 cup; if not, add melted butter to equal 1/3 cup.)
Pour broth into skillet; scrape up brownings. Pour around chicken.
Bake, uncovered, at 375 until crisp and tender, about 1 hour.
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 onto 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.
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