Buttermilk English Muffins

In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of maple syrup or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.

Once the yeast has bloomed, add 1 ¼ cup buttermilk, 3 tbsp melted butter, 3½ cups all purpose flour and 1½ tbsp salt. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, do not knead the dough!

Add a drizzle of olive oil to your mixing bowl and return your dough ball to the oiled bowl. Cover with plastic wrap and let rise in a warm, dry place for an hour, it should have doubled in size.

Carefully remove the risen dough from the bowl and place on a lightly floured counter. Gently cut the dough into 8 even pieces and gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.

Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.

Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.