Deep South Dining


Deep South Dining | Fair Biscuits

The 162nd Mississippi State Fair starts October 6th and to usher in this once-a-year buffet of food and fun we welcome the Department of Agriculture and Commerce Commissioner Andy Gibson. Commissioner Gibson talks with Malcolm about fair food and the famous biscuit booth. He even shares the recipe live on-air. Since the 70's the Mississippi State Fair biscuit booth has given away tasty biscuits to hundreds of thousands of fairgoers, many of who make it a family tradtion. Then we welcome Jessie Zenor from Greenhouse on Porter who's biscuit business has built a true family-like following.

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 it into a square about an inch thick. Cut into 9 pieces.
  6. Place biscuits on a parchment-lined pan and bake for about 10 minutes, or until golden brown.

Serve with any topping you can dream up!

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Deep South Dining | Holiday Wrap-up

The holidays are always better with friends, so today Malcolm and Carol invited a few friends to chat with on their last live show of 2021. In-studio Chef Enrika Williams talks about taking a break during the holiday season when it is a really busy time for the hospitality industry. Also Robert St. John takes some time out of his busy schedule of managing restaurants, heading the charity Extra Table, and current book tour (Walter Anderson: The Extraordinary Life and Art of the Islander) to talk about what kept him going in 2021. Then to wrap up the show we hear about some great Christmas memories from some very familiar voices. Happy Holiday's y'all!Delta Cheese Roll (courtesy of Joe Sherman)Ingredients:1 jar Old English 10 oz. Cracker Barrel extra-sharp cheese (Must grate) 6 oz. cream cheese (approximately) 8 oz. Velveeta 1 clove garlic- mincedTo taste: Lea & Perrin's (I use a lot) Tabasco(add 5-6 splashes at a time) Cayenne(add about 1/4 t. at a time)Paprika (to roll)Directions:Let cheese soften. Combine in a mixing bowl. It is much smoother if you use the mixer on low. You will have to stop from time to time and scrape it off the blades back into the bowl. Add seasonings. Taste as you go. After seasoning and mixing, put it in the fridge to firm, so it will roll.Spread paprika out on waxed paper. Take a baseball size of cheese and roll it through the Paprika into a log until fully covered. Wrap in wax paper and place foil on the outside. Keeps about 3 weeks.