Ingredients: 4 cups of flour 1/2 cup cornmeal + extra for sprinkling 2 sticks of cold butter, cut into pieces 1/4 tsp salt 2 TBS Pure Cane Sorghum 2 cups of buttermilk 1 cup of milk Heat oven to 425. With a fork, mash together butter, flour, and cornmeal. Stir in buttermilk, milk, sorghum, and salt. On a floured surface, roll out dough and cut out biscuits. Bake the biscuits for 15-18 minutes, and drizzle sorghum over them while they are still hot. Enjoy!