Ingredients:

  • 1.5 cups low-fat buttermilk
  • 1 tbsp honey
  • 2.25 tsp active dry yeast
  • 4 cups all-purpose flour
  • 4 tbsp unsalted butter, softened
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 0.5 cup yellow cornmeal

Instructions:

  1. Activate the yeast. Whisk the warm buttermilk (40°C) and honey in a large mixing bowl. Sprinkle the 2.25 tsp of yeast over the top and let it sit for 5–8 minutes until a thick foam forms on the surface.
  2. Form the paste. Add the room temperature egg, softened butter, and 2 cups of the flour. Mix until a shaggy, thick paste forms. Note: This hydrates the flour early for a smoother dough.
  3. Knead the dough. Gradually add the remaining flour and salt. Knead for 5 minutes in a stand mixer or 8-10 minutes by hand until the dough is smooth, elastic, and slightly tacky.
  4. First rise. Place the dough in an oiled bowl and cover with a damp cloth. Let it rise in a warm, draft free spot for 60 minutes until it has doubled in size.
  5. Roll and cut. Punch down the dough to release large air bubbles. Roll it out on a lightly floured surface to 1.25 cm thickness and cut rounds using a 3 inch cutter.
  6. Second rest. Place the rounds on a baking sheet heavily dusted with cornmeal. Sprinkle more cornmeal on top and let them rest for 30 minutes until they look puffy and soft.
  7. Heat the griddle. Heat your cast iron skillet over medium low heat. Do not add oil; the cornmeal acts as your non stick agent.
  8. The griddle sear. Cook the muffins for 7-8 minutes per side. Watch for a mahogany brown exterior and an internal temperature of 93°C.
  9. The cooling rule. Move the muffins to a wire rack. Let them cool for at least 20 minutes before splitting. Note: This prevents the interior from becoming gummy.