Recipe(tried): Buttermilk Fried Chicken and Biscuits

Crissy, is this the one you're looking for?

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
1 tsp. salt
1/2 tsp. pepper
1/4 cup shortening
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 butter and reserved buttermilk to make stiff doug.

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.