If you've never made biscuits from scratch, it's pretty easy. You can eliminate the shredded cheese and dry mustard to make plain biscuits. Substitute packaged dough if you're running short on time.
Chicken
4 Tbsp. olive oil
4 Tbsp. butter
6 pieces of bone-in chicken (breasts or leg/thigh combinations)
1 cup unbleached flour
1/2 tsp. pepper
1 tsp. granulated garlic
2 tsp. paprika
1/2 tsp. salt
Biscuits
2 cups unbleached flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1/2 cup shredded sharp cheddar cheese
1/4 tsp. dry mustard (optional)
3/4 cup milk
To prepare the chicken, melt butter and combine with the olive oil, pouring it into the bottom of a 9x13 glass baking dish. Mix flour and spices together and put in a gallon-sized reclosable bag. Place 1-2 chicken pieces at a time in the bag; close it and shake to coat. Place the chicken, skin-side down, in the baking dish in a single layer. Bake at 425 degrees for about 45 minutes. Turn chicken over and bake for an additional 15 minutes, along with the biscuts.
Prepare the biscuit dough by mixing the flour, baking powder and salt together in a bowl. Use a pastry cutter (or two knives) to cut in the shortening until the mixture looks like coarse crumbs. Add shredded cheese and dry mustard; mix just until cheese is spread evenly through the mixture. Pour in the milk and mix. Once the dough is formed, roll out or pat until dough is about 1/2 inch thick. Cut out biscuits and place on an ungreased baking sheet. Add to the oven for the last 15 minutes the chicken cooks. Serves 6.
