Bill,
I hope this is your recipe. It sounds delicious! The recipe is the same for both My Great Recipes and Great American Recipes with the exception that MGR calls for oregano in the flour mixture and GAR calls for thyme.

BUTTERMILK FRIED CHICKEN AND BISCUITS
OR DIXIE FRIED CHICKEN

1 broiler-fryer chicken, 2 1/2 to 3 lbs, cut into serving pieces
1 1/2 cups buttermilk
2 1/2 cups all purpose flour
2 Tbsp. chopped parsley
1 tsp. dried oregano leaves or thyme
1 tsp. salt
1/2 tsp. pepper
1/4 cup shortening
1/4 cup butter or margarine
additional butter if necessary
1/4 cup chicken broth or water
1 Tbsp. sugar, optional
2 1/2 tsp. baking power
1/2 tsp. baking soda
Parsley for garnish

Place chicken in bowl. Pour buttermilk over and 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 min. 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 brownings. Pour around chicken.

Bake, uncovered, at 375 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 min or until golden. Serve along with chicken. Makes about 10 biscuits.