This is an old-fashioned Sunday chicken-and-biscuit dish that goes well any time of year. It will delight family and friends when served with a crisp, garden-fresh green salad, buttery peas and spicy apple pie for dessert.

For 4 servings you will need:

1 broiler-fryer chicken, 2 1/2 to 3 lb., cut into serving pieces
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 necessary
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

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 fat 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.