2 C. all-purpose flour
1/2 t. salt
1 t. sugar
2 t. baking powder
1/2 t. baking soda
1/2 C. cold butter, cut into cubes
3/4 C. buttermilk
1-2 t. milk
Preheat oven to 450°F. Sift dry ingredients together, and put into large mixing
bowl. Cut in butter, one cube at a time, using a pastry cutter or two forks,
until mixture is crumbly. Work in buttermilk and milk until soft dough forms.
Gather dough together and place on lightly floured board. Press with heel of
hand into a large circle shape, about 1/2 inch thick. Using a 2 1/2- to 3-inch
biscuit or cookie cutter, cut out eight rounds and transfer to a cookie sheet,
leaving one-inch space between each. Brush tops lightly with milk. Bake until
golden and crisp, about 15 minutes.
Fried Chicken and Biscuits
2 (2 1/2-3 pound) frying chickens, cut into serving pieces
salt, black pepper and paprika, to taste
2 C. buttermilk
2 C. all-purpose flour, plus more if needed
6 1/2 C. oil
Rinse chicken, pat dry with paper towel. Season lightly with salt, pepper and
paprika, and place in a shallow dish. Soak chicken in buttermilk and refrigerate
several hours or overnight. Bring to room temperature before frying.
Put flour in a deep bowl. Lift chicken out of buttermilk and drop into flour.
Turn chicken over several times to coat well. Do not shake off excess. Heat oil
in two deep skillets until very hot. Carefully drop chicken in hot fat, starting
with dark meat. Reduce heat if chicken is browning too quickly. Do not overcrowd
Fry, turning often, until chicken is crispy and golden brown, about 20 minutes.
Transfer to cookie sheet and keep warm in 250°F. oven.
Makes 8 servings.