My friend Suzanne Pollack, the dean of the Charleston Academy of Domestic Pursuits, has taught me how to make these incredibly easy and delicious, light and fluffy English muffins. They do take time to make, but most of it is hands-off, just to let the dough rise and rise again. No complicated techniques here.
She makes them with buttermilk, and I have to say, once you try them, you will never go back to regular, store-bought English muffins. You can make a large batch and keep them in the fridge for a few days—or the freezer for longer—and split and toast them as needed.
