Photo: Julian Brunt

This actual greenhouse on Porter Avenue is always filled with locals, art and a whole lot of coffee. As a venue with art shows, figure drawing classes, movie screenings, lectures, exercise classes, local cheese, wine and beer tastings and potluck parties with performances by local and visiting talent, The Greenhouse on Porter has something for everyone.


What this Ocean Springs gem is most known for is undoubtedly their delicious, daily-made biscuits. We’ve talked with owners Kait & Jessie, and they gave us the scoop on how to create one of their best-sellers—sweet potato biscuits.


  • 4 cups flour

  • 2 tablespoons baking powder

  • 1 tablespoon salt

  • Black pepper to taste

  • 2 sticks butter

  • 1 1/2 cups of oven-roasted sweet potatoes, cooled

  • 2 cups whole fat buttermilk (don't go skinny here!)



  • Preheat oven to 425 degrees.

  • In a large bowl, combine flour, baking powder, salt and black pepper.

  • Using your fingers, cut in one stick of butter until it creates a texture similar to cornmeal, then cut in the other stick, leaving large chunks.

  • Add the cooked sweet potatoes until fully combined.

  • Make a well in the center of your flour mixture and pour in the buttermilk.

  • Gently fold the flour into the buttermilk until just combined - do NOT over mix here (doing so will keep your biscuits from being fluffy). 

  • Dump dough onto a floured surface, and by using your hands, press into a round shape that is about 1 inch tall.

  • Using a biscuit cutter cut out biscuits as close to each other as possible and place on a tray about a 1/2 inch apart.

  • Do not combine left over dough, bake them as is if you wish to eat them.

  • Put biscuits on the center rack in your oven for 12-15 minutes until golden brown and deliciously fluffy.