Sunday Chicken and Biscuits

1 cut-up frying chicken
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup shortening
1/4 cup butter
1 cup Bisquick mix

Biscuits:
2/3 cup milk
2 cups Bisquick

Soak chicken in very hot water to remove fat.

Heat oven to 425 degrees F.

Mix Bisquick and seasoning in bag. Reserve 2 tablespoons.

Melt butter and shortening in oven in a 13 x 9 x 2-inch pan. Shake pieces of chicken in bag to coat. Lay chicken, skin side down, in hot shortening. Bake 45 minutes.

Turn chicken and push to one side of pan. Stack if you have to.

Make biscuits. Put on other side of pan. Bake another 15 minutes or until biscuits are brown and chicken is tender. Remove chicken and biscuits. Add 2 tablespoons Bisquick saved from coating to pan drippings. Cook over low heat until smooth and bubbly. Stir in 1 1/2 cup shot water. Boil 1 minute.

For biscuits, add milk to Bisquick. Beat 15 strokes. Roll dough on board dusted with Bisquick. Knead 8 to 10 times. Roll 1/2-inch thick. Cut close to save re-rolling.

Makes 12.