English Muffins
Cook time: 
Total time: 
Serves: 16 servings
  • 1 pkg active dry yeast
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp granulated sugar
  • ½ tsp baking soda
  • 1½ tsp salt
  • 3 Tbsp solid vegetable shortening
  • 5½ cups all-purpose flour
  • 2 cups very warm water (120°-130°F) Cornmeal
  1. In large mixing bowl thoroughly mix together yeast, Buttermilk Blend, sugar, baking soda, salt, shortening and 2 cups of flour.
  2. Gradually blend in warm water and beat on low speed until moistened.
  3. Beat on medium speed for 2 minutes.
  4. By hand, add enough remaining flour (2½ to 3½ cups) to make a moderately stiff dough.
  5. Cover and let rise until double (about 1 hour).
  6. Turn dough out onto well-floured surface and knead 3 or 4 times.
  7. Let rest 5 minutes.
  8. Lightly roll about ½ inch thick.
  9. Cut into 3-inch rounds with floured cutter.
  10. Carefully place on cookie sheet that is lightly covered with cornmeal.
  11. Cover and let rise 30 minutes.
  12. Heat griddle over medium heat (electric griddle 350°F).
  13. Sprinkle with cornmeal.
  14. Carefully transfer muffins to griddle.
  15. Cook 7 to 10 minutes.
  16. Turn, cook additional 7 to 10 minutes.
  17. To serve, split horizontally with fork.
  18. Toast and serve with butter and jam.
Nutrition Information
Calories: 191 Fat: 3g Saturated fat: 1g Trans fat: 0g Carbohydrates: 35g Sugar: 2g Sodium: 270mg Fiber: 1g Protein: 5g Cholesterol: 2mg
Recipe by SacoFoods at http://www.sacofoods.com/english-muffins/