For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to
For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
May 11, 1963 • This recipe comes from Virginia Wilson, a nutritionist with the NC Agricultural Extension Service. During Wilson’s long career, she became known for the popular cooking classes that she held for women married to North Carolina State University students.
Yield: 5 large biscuits.
1 cup all-purpose flour, plus extra for dusting
3 teaspoons baking powder
½ teaspoon salt
3 tablespoons vegetable shortening
1 cup mashed sweet potatoes, chilled (about 2 potatoes)
¼ cup whole buttermilk
2 tablespoons unsalted butter, melted
For the butter:
4 tablespoons unsalted butter, softened
1 tablespoon chives, chopped
3 basil leaves, chopped
1 sprig parsley, chopped
Preheat oven to 450°.
In a medium bowl, sift together dry ingredients. Cut shortening into the dry mixture until it resembles coarse sand. Fold in sweet potatoes and buttermilk until well combined.
On a flour-dusted cutting board, knead dough lightly to form a soft ball. Using light pressure, roll dough into a 1-inch-thick round. Cut dough into 4-inch rounds and place on a parchment-lined baking sheet. Brush dough with melted butter. Bake for 12 minutes or until lightly browned.
For the butter: Mix together butter and herbs. Serve at room temperature.
— Recipe adapted by Lynn Wellsprint it