Oven-Crisp Chicken and Biscuits
1 cup Bisquick 2 tsp. salt ¼ tsp. pepper 2 tsp. paprika ½ cup shortening (half butter) 1 cut-up frying chicken
Heat oven to 425° (hot). Mix first four ingredients in paper bag. Place shortening in oblong pan, 13×9½×2″ and set in oven to melt. Shake chicken in bag to coat thoroughly. Place chicken, skin-side-down, in single layer in hot shortening. Bake 45 min.; then turn. Meanwhile, make Rolled Biscuit dough (recipe [page 3]). Roll dough ¼″ thick and cut into biscuits. Push chicken to one side in pan; place biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. Place chicken and biscuits on serving platter. For gravy, add 2 tbsp. Bisquick (saved from dredgings) to drippings in pan. Bring to boil. Add 1½ cups hot water. Boil 1 min. 4 servings.