Corgi Cattle Co

These english muffins have quickly become a family favorite! I have made breakfast sandwiches and have frozen them and also have frozen them whole. They are great!

English Muffins

1/2 Cup Warm Water

2 1/4 tsp Instant Yeast

2 Tablespoons Sugar

2 3/4 Cups Flour

1 Teaspoon Salt

2/3 Cup Milk

2 Tablespoon Softened Butter

Mix 1/2 Cup Warm Water, 2 1/4 tsp. Instant Yeast, 2 Tbs. Sugar. Add 2 3/4 Cups Flour, incorporating 2/3 Cup Milk along with the flour and 1 tsp salt. Add 2 Tbs softened butter after flour has begun to mix in. You want a shaggy ball.

Transfer dough ball to greased bowl to rise for 1 hour or until doubled.

Roll dough to 1/2in thick and cut into biscuits.

Rise on sheet for 45 minutes.

Cook in a skillet with a lid over medium-low heat for approximately 5 minutes. They brown quickly!

Flip and cook for another 5 minutes or until golden brown. Internal temp should be 170.

Enjoy with homemade jam or make a breakfast sandwich!

Caution! If your house is like mine, these won’t last long!