Preparation

Sorghum syrup is the South's secret sweetener—darker and funkier than honey, with a mineral complexity that reminds me of molasses' sophisticated cousin. When I layer it with walnuts into biscuit dough, it creates these spirals that bake into caramelized, nutty pockets. It's basically deconstructed baklava that you can eat with your hands.

Preparation

1. Preheat oven to 450°F. Mix walnuts with ¼ cup sorghum syrup and set aside.
2. Cut cold butter into flour until mixture resembles coarse crumbs. Add buttermilk and stir until just combined—don't overmix or your biscuits will be tough.
3. Turn dough onto a floured surface and pat into a rectangle about ½-inch thick. Spread walnut mixture over two-thirds of the dough.
4. Fold the plain third over the middle third, then fold the remaining third over that (like folding a letter). Pat down gently, then cut into 8-10 squares.
5. Place on a baking sheet touching each other (this helps them rise tall). Bake 12-15 minutes until golden. Brush with remaining sorghum syrup while still hot.

The layers will separate as you pull the biscuit apart, revealing those nutty, syrupy spirals. Eat these warm, possibly with butter, definitely with coffee.