For 4 servings, you will need: 1 1/2 c. buttermilk 2 1/2 c. all-purpose flour 2 tbsp. chopped parsley 1 tsp. dried oregano leaves 1 tsp. salt 1/2 tsp. pepper 1/4 c. shortening 1/4 c. butter (additional butter if needed) 1/4 c. chicken broth or water 1 tbsp. sugar (optional) 2 1/2 tsp. baking powder 1/2 tsp. baking soda Parsley for garnish

For 2 servings: Half of the ingredients. Use chicken pieces.

For 8 servings: Double the ingredients.

Place 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 1/3 cup, if not add melted butter to equal 1/3 cup). Pour broth into skillet; scrape up browning. Pour around chicken.

Bake, uncovered, at 375 degrees 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 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.

Preparation time: About 45 minutes. Marinating time: 1 hour. Baking time: 1 hour. Oven temperature: 375 degrees.