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.

Virginia Wilson (at right, in white dress and sneakers), a nutritionist with the NC Agricultural Extension Service during the 1960s, taught cooking classes for the wives of NC State students. In the fall of 1963, there were 7,451 students at the university, only 308 of whom were women. Photography courtesy of THE UNIVERSITY ARCHIVES PHOTOGRAPH COLLECTION. ORGANIZATIONS (UA023.023), ITEM 0007438, SPECIAL COLLECTIONS RESEARCH CENTER, NORTH CAROLINA STATE UNIVERSITY LIBRARIES

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 Wells