In a large bowl, stir together the flour, salt, sugar, and baking powder until well combined.
Pour in the heavy cream and stir until a sticky ball of dough forms. Sprinkle the dough generously with flour and then turn the dough out onto a floured surface. Gently knead the dough 2-3 times, or just until the dough feels mixed and has enough flour that it is no longer sticky. Avoid over working the dough.
Gently pat the dough down into a 6×8 rectangle, then fold it in half. Repeat this two more times. Folding the dough in this manner helps create layers within the biscuits.
After folding, pat the dough down into a 6×8 rectangle one final time. The dough should be about one inch thick. Cut the dough into 12 squares.
Line a baking sheet with parchment, then place the cut biscuits on the parchment, separated just slightly. Cover with plastic wrap and freeze the biscuits for a couple of hours, or just until solid. Label and date a gallon-sized freezer bag. Place the frozen biscuits in the bag for long term storage (3-4 months).
To bake the biscuits, place any number of biscuits you want on a baking sheet lined with parchment. Let the biscuits thaw only as long as it takes to preheat the oven to 400ºF. Once the oven is preheated, bake the biscuits until puffed up tall and deep golden brown on top. Depending on your oven and size of the biscuits, it should take about 18-22 minutes (frozen), or 16-20 minutes (fresh).
In a medium bowl, add the flour, yeast, and salt. Mix briefly.
In
a separate jug, add the milk, water, and butter. Pop it into the
microwave for 15-30 seconds or until it’s lukewarm and the butter has
melted. Take care not to let it get too hot.
Add
the wet ingredients to the dry and mix until you form a dough. The
dough will be quite soft and a little sticky. (NOTE: See video about
holding back liquid until you get the right consistency of dough).
Once
the dough has come together, just scrape down the sides of the bowl and
cover tightly with cling wrap and a clean kitchen towel. Now let it sit
at room temperature for a minimum of 12-18 hours. (If you want to cook
off your muffins at a later time then pop the dough in the fridge after
18 hours)
The
next morning, the dough will have doubled in size. Turn it out onto a
floured surface. Cover with cling wrap and a kitchen towel and let rest
for just 10 minutes.
After
resting, the gluten will have relaxed. You can now roll it out to about
2 cm or slightly over an inch in thickness. (In the video I said roll
to 1 cm however I found this to be very thin later)
Using
a 3-inch cookie cutter dusted in flour, cut out rounds and transfer
them to another a baking tray lined with parchment. Any scraps can you
re-rolled and made into another muffin. Note: At this point, you can
place the muffins in the fridge to be cooked off later.
Cover
the muffins with plastic wrap and a tea towel and let it rest for about
40-45 minutes. After 45 minutes, the dough circles will have puffed up a
little. Proceed to cook!
Cooking the English Muffins:
Heat a large nonstick frying pan over a steady, medium to medium-low heat.
Using a flat spatula, carefully move over the English muffins onto to a non stick frying pan and cover with a lid.
Leave
at least a 2 inches between each muffin. It makes 8-10 muffins so you
will probably need to cook them off in two batches. Take extra care when
moving your muffins to avoid compressing the dough and knocking out the
bubbles.
Cook on this side for about 6-7 minutes. The steam created with the lid on will help the muffins rise and cook through fully.
Flip over and cook on the other side for another 3-4 minutes.
Set the muffins aside to cool down before eating them fresh. These muffins also toast up really well.
Store for 4 days at room temperature or freeze for up to 8 weeks.
