Sorghum has been cultivated in the United States since the mid-19th century. It is actually a grain, which is then crushed to obtain the sweet liquid. Much like maple syrup, it is then boiled down and reduced until thick and dark. It is much like molasses. In the south, buttermilk biscuits are often served for breakfast with butter and sorghum syrup.
1 cup sorghum molasses
1 cup light brown sugar
1 cup fat
2 rounded tsp. soda dissolved in 3 tbsp. cold water
½ tsp. cinnamon
Flour enough to make a dough that can be handled. Knead lightly, make in rolls and put in refrigerator to chill. Slice and bake in a 400-degree oven.