> Well, my DIY buttermilkd should be fermented, so I think I'll finish
> up my dough and toss 'em in the oven. *The only thing better than this
> morning, so far, would be killer biscuits with butter and sorghum. *I'm
> still tracking down some sorghum. *Almost as rare as Szechuan pepper,
> hereabouts. *
>
> Be back later with update.
>
> nb

We have several local sources of to-die-for sorghum, easily found in
our supermarkets - I love it on cornbread (with butter, of course).

N.