- 4 1/2 cups All-Purpose Flour
- 1 1/4 teaspoons Salt
- 1 tablespoon Granulated Sugar
- 1 teaspoon Baking Soda
- 2 teaspoons Instant Yeast
- 1 3/4 cups Buttermilk, lukewarm
- 3 tablespoons Unsalted Butter, softened
- 1 Egg, lightly beaten
- Cornmeal, for dusting
In the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl), whisk together flour, salt, sugar, baking soda and yeast. Add the warm buttermilk, butter and egg. Mix on medium-high speed for about 5 minutes until dough begins to pull from the sides and is smooth and shiny.
Turn dough out onto a lightly floured surface. Dough will be quite soft and a bit damp. Do not add more flour than absolutely necessary to prevent dough from sticking to your work surface. Roll out to 1-inch thickness and cut rounds using a 3 3/4 inch biscuit cutter, re-rolling scraps as needed.
Dust a baking sheet generously with cornmeal. Move dough rounds to baking sheet then flip rounds over so that both sides are dusted with cornmeal. Cover the dough with plastic wrap or a light towel. Allow dough to rise at warm room temperature 30 minutes until puffed up but not necessarily doubled in size.
Preheat oven to 350°F. Place a cast iron or nonstick skillet over low heat. Cook each muffin round 4-5 minutes per side in the skillet, until crisp and browned. Transfer muffins back to baking sheet and finish cooking in preheated oven for 15 minutes. Remove from oven and cool slightly.
Split with a fork and toast before serving.
- Muffins will keep in an airtight container for up to 2 weeks.
Adapted from King Arthur Flour