1. Prepare the Dough (Overnight Rise)
In a large bowl, mix sourdough starter, warm milk, sugar, and melted butter until combined.
Add the flour gradually, stirring until a sticky dough forms.
Cover the bowl with plastic wrap and let it ferment at room temperature (70-75°F) for 8-12 hours (overnight). The dough should double in size and be bubbly.
2. Add Baking Soda & Shape
Sprinkle baking soda and salt over the dough and knead lightly to incorporate.
Turn the dough onto a floured surface and roll it out to ½-inch thickness.
Cut into 3-4 inch rounds using a biscuit cutter or the rim of a glass.
Place the rounds on a baking sheet dusted with cornmeal. Cover and let them rest for 30-45 minutes, until slightly puffy.
3. Cook on the Stovetop
Heat a dry cast-iron skillet or griddle over medium-low heat.
Carefully transfer muffins to the skillet, keeping them at least 1 inch apart.
Cook for 5-7 minutes per side, until golden brown and puffed up. Adjust heat to prevent burning.
Transfer to a wire rack and let them cool before splitting.
4. Serve & Enjoy!
Split with a fork for the best nooks and crannies.
Toast and serve with butter, jam, honey, or eggs for a delicious treat!
