Preheat oven to 425 degree F. Line baking sheet with parchment paper. Set aside.
In a medium-sized bowl, whisk together the dry ingredients: flour, salt, baking powder and soda, and sugar. With a pastry cutter or fork, work in the cold butter until the mixture is crumbly.
In a small bowl, whisk together the egg, vanilla, and milk until smooth. Pour wet mix into dry mix (all at once), stirring until liquid is absorbed. Do not overwork batter.
Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and with a biscuit cutter or knife, cut it into 2 1/2″ to 3″ circles.
Place circles on prepared baking sheet and brush lightly with milk and sprinkle with reserved sugar, if desired.
Bake for 10-14 minutes or until tops are golden brown. Let cool for 15 minutes before serving.
Sorghum butter
In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and sorghum syrup until thoroughly mixed, several minutes. Use immediately (I left mine at room temperature for the day) or store in airtight container in refrigerator.
