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State Fair Biscuit, aka Brother’s Biscuit Recipe by Will Rooney

2 cups warm water
2 packages active dry yeast
4 tablespoons sugar
5 cups all-purpose flour + about 1 cup as necessary
1½ teaspoons salt
1½ teaspoons baking powder
½ cup powdered milk
½ cup salted butter




Combine warm water (108°F), yeast, and sugar. Set aside to proof. Sift together 1 cup flour, dry milk, salt, and baking powder. Cut butter into flour mixture. Add yeast mixture and mix thoroughly. Add remaining flour, a little at a time, mixing until dough forms a sticky ball. Lightly knead on a floured surface until dough is elastic. Roll to ½ inch thick. Cut with 2½ inch circle cookie cutter and place on a greased 1/4 sheet pan. Brush top with melted butter. Let rise about 40 minutes in a warm place. Bake at 450°F for 10 to 12 minutes. Brush tops again with butter. (This recipe doesn't keep well in refrigerator.)

Fr. Leo’s Chicken Fingers & Simple Slaw

Chicken Fingers

1 lb. chicken tenders
2 cups all-purpose flour
3-4 eggs
2 tablespoons water
3-4 cups panko breadcrumbs
Salt, pepper and garlic powder to taste
Vegetable oil for frying




Season chicken with salt, pepper and garlic powder. Beat eggs with 2 tablespoons of water. Coat chicken with flour. Shake off excess. Dip chicken in egg. Coat in breadcrumbs. Heat oil to 325oF in a large cast iron skillet. Carefully add chicken tenders, without overcrowding the pot, and cook 7-10 minutes, until golden brown. When cooked, set aside to rest on a plate with paper towels. Prepare the chicken and biscuit by simply creating a sandwich with a small serving of slaw on top.


Simple Slaw

1½ cups shredded green/purple cabbage
1 cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1-2 teaspoons lemon juice
1 teaspoons celery salt
1-2 teaspoons sugar




Combine all ingredients in a large bowl and use as a topping for the chicken and biscuits.

Great Grandma’s Sausage and Southern White Gravy prepared by Seminarian Michael Baynham

½ lb. ground sausage
5 tablespoons sausage fat
4 tablespoons all-purpose flour
2 cups whole milk
Salt and pepper to taste




Brown sausage and remove from pan. Add flour, ¼ tsp salt and 10 grinds of pepper to sausage fat. Stir on low heat until flour is light brown. Add ½ of the milk and increase the heat to medium. Allow to come to a simmer, stirring constantly. Add remainder of milk ¼ cup at a time until gravy is thickened – a whisk should leave tracks when drawn through. Add more salt and pepper to taste. Return sausage to gravy and stir.


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