Buttermilk English Muffins
Buttermilk brings a richness to these plain English muffins that are next level!
Ingredients
- ¼ cup warm water
- 2 tsp dry active yeast
- 1 tbsp maple syrup or honey or granulated sugar
- 1¼ cups buttermilk
- 3 tbsp melted butter salted
- 3½ cups all purpose flour
- 1½ tsp salt
- corn meal for griddling
Instructions
- 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.
Notes
Because I live in a cold climate, I often let my dough rise in the oven TURNED OFF but with the oven light on. I cover my bowl with a sheet of plastic wrap, followed by a dish towel. Be careful your oven rack is not positioned too close to the light bulb that the towel can touch.