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.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
