Recipe: Oven Baked Chicken and Biscuits

Oven Baked Chicken and Biscuits
Source: Betty Crocker Cookbook, 1956

Flour mixture
1 cup flour
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons paprika

1/4 cup margarine
1/4 cup vegetable shortening (Crisco)

3 lb. cut-up fryer

1 can peach halves (size 2 1/2 can), optional
whole cloves, optional

Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening (Crisco)
3/4 cup milk

Gravy
2 tablespoons flour
chicken drippings
1 1/2 cups hot milk

Chicken:
Rinse and pat chicken pieces dry. Combine flour and spices in bag. Melt margarine and shortening in a 9 x 13-inch baking pan. Shake chicken pieces in flour mixture and place in baking pan. Turn to coat chicken. Bake 45 minutes and turn chicken pieces.

Biscuits:
Combine flour, baking powder and salt in mixing bowl. Cut in shortening. Add milk and round up dough on lightly floured board. Knead gently. Pat out 1/4-inch thick and cut out. Drain peach halves, if using. Place a whole clove in each peach half. Push chicken to one end of pan. Place biscuits in single layer on one end. Place peach halves on top of chicken. Bake another 15 minutes or until biscuits are lightly browned and chicken is tender.

Gravy:
Remove chicken and biscuits to serving platter. Keep warm. Pour pan drippings into a saucepan. Add 2 tablespoons flour and mix until smooth. Bring to a boil and then add hot milk. Whisk and boil 1 minute. Serve with chicken and biscuits.