Yield: 12 biscuits.
For the biscuits:
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ cup chilled salted butter, cut into small pieces
¾ cup whole milk
½ cup canned pumpkin
For the orange-honey butter:
½ cup salted butter, softened
½ cup honey
½ teaspoon orange zest
⅛ teaspoon salt
For the biscuits: Preheat oven to 450°. Combine flour and next six ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or two knives until mixture resembles a coarse meal.
Combine milk and pumpkin, and add to flour mixture, stirring just until moist. Turn out the dough onto a heavily floured surface. Knead lightly five times. Rub flour on rolling pin and roll dough to about ½-inch thickness. Cut into 12 biscuits with a 2½-inch biscuit cutter.
Place the biscuits on a baking sheet lined with parchment paper. Bake at 450° for 11 minutes, or until golden.
For the orange-honey butter: Combine all ingredients and mix well. Butter may be served at room temperature or chilled. Great on biscuits, pancakes, vegetables, chicken, and fish.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
