1/4 c. shortening
1/4 c. butter
1/2 c. Bisquick baking mix
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
1/2 c. water
2 1/2 to 3 lb. broiler fryer chicken, cut up
Whole cloves
1 (16 oz.) can peach halves, drained
2 c. Bisquick baking mix

Melt shortening and butter in oven in oblong pan, 13 x 9 x 2 inches. Blend 1/2 cup baking mix, salt, paprika, and pepper; coat chicken pieces. Place chicken, skin side down, in shortening mixture. Bake, uncovered, 35 minutes. Insert a clove in each peach. Stir 2 cups baking mix and the water to a soft dough, gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Turn chicken, pushing pieces to 1 side of pan. Spoon excess fat from pan. Place biscuits in single layer next to chicken. Arrange peach halves on top of chicken. Bake 15 minutes longer or until biscuits are light brown and chicken is tender. Yield: 4 servings.

Note: For an easy way to coat chicken; shake several pieces at a time with the Bisquick mixture in paper or plastic bag.