4 chicken breasts, split and skinned
1 1/2 c. buttermilk
2 1/2 c. all purpose flour
2 tsp. chopped parsleytsp. salt
1/2 tsp. pepper
1 tsp. chicken seasoning
1/4 c. shortening or oil

Place chicken in bowl. Pour buttermilk over, marinate 1/2 to 1 hour. In another bowl mix the seasonings and flour. Remove chicken from buttermilk roll each piece in flour mixture.

Heat shortening or oil in heavy skillet. Brown chicken pieces 4 to 5 minutes over medium heat. With the remaining buttermilk place in a casserole and place the chicken in it. Bake uncovered for 375 degrees until crisp and tender about 1 hour.

Mix remaining flour with sugar 1 tablespoon, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda in milk. Stir in 1/4 cup butter and any leftover 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.