Instructions

1. Add the honey and milk to a pan and warm it up on the stove, or microwave it. You want the liquid to be just warmed, not too hot. Let cool until just slightly warmer than room temperature.
2. Add the sourdough starter to the milk and honey and stir until combined. Let sit for 10 minutes.
3. In the bowl of a stand mixer combine flours and salt. Mix.
4. Add the wet ingredients to the dry and mix (dough hook or by hand) for 2 – 3 minutes until everything is combined.
5. Place the dough in the bowl covered with a damp tea towel or saran wrap for at least 8 hours. My favorite is to make the dough the night before and then let them sit out overnight so that they are ready to cook in the morning but you can let them sit out all day and cook at night.
6. After 8 hours you will roll the dough out on a flour covered surface until it is about 1in thick. Using a biscuit cutter cut rounds and place them on a parchment paper that is dusted with cornmeal. If you don’t have a biscuit cutter you can always use a drinking glass or mug.
7. Sprinkle more cornmeal over the muffins and then cover muffins with a damp tea towel or saran wrap and let them sit for 2 hours on the counter.
8. Get your skillet ready – on a low heat, this is important. I like to use a skillet that I can place a lid over the top, I notice this helps the muffins to cook better.
9. Place a few muffins (don’t crowd them too close) in the skillet. Place the lid on and let them cook for 3 min on each side. IF you don’t have a lid and they start to brown way too fast you can stick them in the oven at 350 for a few minutes to finish cooking.
10. ENJOY! Lots of butter and jam make these absolutely perfect!