Deep South Dining


Deep South Dining | Beach Biscuit

On this edition of Deep South Dining Malcolm and Carol spend some time with our friends on the Mississippi coast. Jessie Zenor from the Greenhouse on Porter joins the show to talk about their simple yet interesting approach to biscuit making and why opening a second location during the pandemic was not the smartest thing to do. Also food writer and photographer Julian Brunt calls in to talk about the always tasty coastal food scene and the impressive amount of restaurants opening up during these uncertain times.

Greenhouse on Porter Biscuit Recipe


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 stick cold butter
  • 1 cup full fat buttermilk


  1. Preheat oven to 425 degrees.
  2. In a large bowl, mix flour, baking powder, salt & pepper.
  3. Chop cold stick of butter into half inch cubes. Using your fingers, squish the butter into the flour mixture until the largest pieces are about the size of peas.
  4. Stir in the buttermilk, mixing only until the dough comes together, careful to not overwork the biscuit dough.
  5. Dump the dough onto a floured surface and roughly shape into a square about an inch thick. Cut into 9 pieces.
  6. Place biscuits on a parchment lined pan and bake about 10 minutes, or until golden brown.

Serve with any topping you can dream up!

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Deep South Dining | Okra Time

Okra is a great southern delicacy, but is also one of the most misunderstood vegetables around. These two views of okra caused author Chris Smith to write the book, The Whole Okra: A Seed to Stem Celebration. After a 2006 trip to the US from his native land of England, Chris was fascinated with this wonder plant that often gets reduced to being fried or stewed, but is capable of so much more. Malcolm and Carol chat with Chris about his okra journey and also get a history lesson about the beloved Fighting Okra of Delta State University (Cleveland, MS) from archivist Emily Jones.Okra Fires (Recipe by Vivian Howard as found in The Whole Okra: A Seed to Stem Celebration by Chris Smith)Ingredients1 pound okra (453g; 20-25pods), split or quartered lengthwise2 tablespoons extra virgin olive oil2 teaspoons ground coriander1 teaspoon salt10 turns of the pepper mill or 1/4 teaspoon black pepperInstructionsHeat oven to 400 degrees.In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.Spread the okra onto your largest baking pan, or two pans if necessary. What's important is that the okra have plenty of room to spread out. If they are piled on top of each other, they will steam, not roast.Slide the pan onto the middle rack of the preheated oven. After 10 minutes, toss the okra gently with a spatula and rotate your pans if you are using two. Cook an additional 10 to 15 minutes.When okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burnt. Serve warm or at room temperature as a snack.