Instructions: Quarter chickens. Season with salt & pepper & roll each in flour. Use 2 iron frying pans. Add lard to depth of 2" or more. Heat lard, add chickens & cover for a few minutes. Then saute, uncovered, until nicely browned. Remove chicken to absorbent paper & keep in warm place. Make biscuit dough using 1 1/2 cups flour, 1/4 cup lard, 1 tsp. salt, the baking powder & 1/2 cup milk. Pat out on board to 1/2" thickness & cut in 2" rounds. Drop biscuits into hot lard the chicken was cooked in. Brown biscuits on both sides, drain on paper, & keep hot. To make gravy, pour off lard. Return 1/4 cup lard to one of the pans & blend in 1/4 cup flour. Gradually add 3 cups milk. Cook, stirring constantly, over low heat until thickened. Season to taste.

Serve chicken with biscuit puffs & gravy.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.