Buttermilk English Muffins - nooks 'n crannies out the wazoo!

Step 1

In a large bowl, mix together flour, sugar, salt and yeast.

Step 2

Add shortening and 3/4 cup buttermilk. Mix in your stand mixer. fitted with a dough hook.

Step 3

Add remaining 1/4 cup buttermilk, a little at a time, until dough comes together.

Step 4

Knead dough in the stand mixer for 7 minutes.

Step 5

Add in the butter and mix for 1 minute until it passes the window pane test. The dough should be tacky, but not sticky.

Step 6

Lightly coat with vegetable oil a large bowl and add dough.

Step 7

Turn dough in bowl to coat in oil.

Step 8

Cover with plastic wrap, lid or clean linen.

Step 9

Let dough sit until doubled in size, it should take about 60 to 90 minutes.

Step 10

Prepare a sheet pan with parchment paper and sprinkle with cornmeal.

Step 11

Divide dough into 6 equal pieces.

Step 12

Shape pieces into balls and place on prepared baking sheet. *Now if you want them uniform in shape, spray muffin rings with Pam and place the dough in them.

Step 13

Spray with Pam and sprinkle with cornmeal.

Step 14

Cover with plastic wrap and let the muffins rise for about an hour.

Step 15

Heat a griddle to medium heat and preheat oven to 350F.

Step 16

Add 4 muffins to the griddle and cook for 5 minutes on each side. ~10 minutes total.

Step 17

When those 4 are done, place on the sheet pan and bake for 6 minutes.

Step 18

When you remove them from the oven, allow to cool for a minute then gently remove the muffin ring (if you use one).

Step 19

While those are baking, place the remaining muffins on the griddle and cook for 5 minutes each side. ~10 minutes.

Step 20

When the remaining ones are done on the griddle, place them on the baking sheet and bake for 6 minutes.

Step 21

When you remove them from the oven, allow to cool for a minute then gently remove the muffin ring (if you use one).