At high temperatures, you have 10 to 20 seconds when the grains puff before they start to burn. We puffed millet, wild rice, sorghum, barley, and white and brown rice.

The sight made Jean Purcell slow her car until it had come to a complete stop on the Madison County road.

There's a whole world of grains to be popping, and we've all been stuck on corn. Sure, popped corn is great, but so is sorghum and quinoa and even barley.

Using a floured rolling pin, roll the biscuit dough out to a 1/2-inch thickness. Using a 3-inch round biscuit cutter, stamp out 16 rounds of dough.