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Buttermilk Chicken, Biscuits & Gravy:




Source of Recipe


BBR


Recipe Introduction


Posted by: Luvz


List of Ingredients




Use 2 1/2 pounds of chicken parts. Pour 1/2c. (need 2 1/2c. or more) buttermilk into a shallow bowl. Combine 1c. flour with 1 1/2t. salt, 1/4t. pepper & 1/2t. rosemary in a bag or bowl.

Recipe



Dip chicken in buttermilk, then in the flour mixture, then in buttermilk again & flour mixture again to build a thick coat. Place chicken pieces on a plate or wire rack for 15 minutes to allow coating to set. Reserve remaining flour for the gravy. Melt enough shortening in a large, heavy skillet with a cover to 1/2" depth. Place on medium heat & heat to 360 or 'til a bread cube turns golden in 1 minute. Ad the chicken pieces skin-side down & cook slowly, turning once, 20 minutes or 'til chicken is golden. Reduce heat, cover & cook 20 minutes longer or 'til chicken is tender. Remove cover for the last 5 minutes for a crunchy crust. Place on a platter & keep hot. Pour off all fat except for 3T. left in the skillet. Blend in 3T. reserved flour mixture (double for gravy on both potatoes/ chicken/ biscuits). Cook, stirring constantly 'til bubbly. Add 2c. buttermilk gradually (4c. if double gravy); continue cooking & stirring, scraping to loosen browned bits in the skillet & gravy is thickened & bubbles after 3 minutes. Taste, if necessary, season to taste.

Buttermilk Biscuits:
In medium bowl, stir together 2c. flour, 1T. sugar, 2 1/2t. baking powder, 1/2t. baking soda & 1/2t. salt. Add a little of the chicken grease drippings-if you have any- and 3/4c. buttermilk. Stir just 'til the dough holds together. On a lightly floured board, knead the dough gently for 10 strokes. Roll or pat the dough to a 1/2" thickness. Using a 2" round cutter cut the dough into rounds. Transfer the biscuit rounds to a baking sheet. Bake @ 375 for 15-20 minutes.