A delicious comfort food from “home” that you can make for yourself. Thank you Amie!
One of my favorite breakfast treats are English muffins, the crisp outer shell enclosing moist warm bread just tastes so good with a bit of butter in the morning. English Muffins though can be an expensive purchase and aren’t available everywhere so you can imagine my joy to discover how easy they are to make! This is a great little project to get your kids involved in as they measure the ingredients for the dough, form the muffins and watch them cook. My kids love baking with me in the kitchen and this is a very kid friendly recipe. Even though there are quite a few steps each step takes very little time so you are ready to tackle any toddler emergencies that arise as you work on them. I hope this recipe brings your family together in the morning as a family or can serve as a little “taste of home” as you serve the Lord overseas. My favorite thing to do is to take these to neighbors or put them in a basket for a family that is struggling with an illness as a special treat! These last about 3 days in a sealed container on the counter, a week in the fridge and a month or so in the freezer. Ours did not stick around long enough to freeze though!
1. Gather your ingredients:
* 1/2 cup warm water (about 100 degrees, warm but not hot to the touch)
* 2 1/4 tsps (1 packet) active dry yeast
* 1 tsp sugar
* 3 1/2 cups flour
* 1 TBS salt
* 3/4 cup milk (warmed to about 100 degrees)
* 1 tsp lemon juice (can be omitted)
2. Prepare your dough – 10 minutes prep 1 hour rise time-
* In a small bowl mix together your water, salt, sugar and yeast set aside and allow it to get “foamy” (about 8 minutes).
If it does not foam your yeast is not working so you must start over.
* In another bowl place your milk and lemon juice. Stir and allow to sit
* In a large bowl mix your flour and salt. Add in your yeast mixture and mix well.
* Heat your milk and add to the dough until you have a smooth consistency (the kitchen aid works great for this!
* Cover your dough with plastic wrap or a wet towel and place in a warm place to rise until doubled (45 minutes-1hr) *hint* I preheat my oven to about 150 and turn it off and allow my dough to rise in there…that cuts my rise time down to about 30 minutes!
3. Prepare biscuits -10 minutes prep – 30 minutes rise time-
* Lightly sprinkle a cookie sheet with cornmeal.
* Coat your hands with cornmeal (to keep the dough from sticking) and punch down the dough and divide into 8 different equal parts.
* Form each part into a round biscuit (I did this by rolling the dough and then flattening it) and place on the cookie sheet. Place in a warm place and allow to rise for 30 minutes
4. Cook biscuits -30 minutes “cook time”
* Lightly grease a skiddle or non-stick pan. Place on a low setting on your stovetop. (for me it is in between the medium setting of my burner and the lowest setting.)
* Gently with a spatula transfer four of the biscuits to the pan and cook for 15 minutes without turning (the dough will continue to rise as it cooks). I just set the time for 15 minutes and did other things (you don’t have to monitor this part at all) After about 15 minutes flip the dough over to cook the other side for another 15 minutes.
*Hint* You want the dough to be very lightly browned on the bottom not black, if it is too hot it will darken the dough before it has a chance to cook you may want to experiment a bit with temperature…start really low on your heat setting you can always turn it up!
5. Try and eat at least one biscuit before your family gobbles them all up!
*this recipe is my adaptation of the recipe from Country Living which you can find here*
(Post by: Amie)