Recently I posted our favorite bread recipe that we have been keeping on repeat around here… it is seriously good and all my previous homemade bread haters have been begging for more. I’ve been making double batches (four loaves) at a time and keeping half in the fridge for later in the week so I don’t have to do anything more than shape it and pop it in the oven.

Well, this week I mixed up my double batch and then realized I hadn’t added the salt. To fix this I made two more regular batches with twice the salt and incorporated half of the first batch into each new batch. Then I made one of the double batches into honey oat bread and left the other plain.

That was on Monday and it is now Wednesday and I have the last two loaves rising on the counter! We made two loaves on Monday and then yesterday we made two batches of rolls for dinner. This morning we made ‘pan biscuits’ which resemble English Muffins but they don’t taste quite the same. No one has complained about them though and the kids made breakfast sandwiches with some ham and cheese… they didn’t think about adding eggs until later. I put the last two loaves of bread into the pans to rise so I can bake it later. That’s 8 loaves of bread and we are only about halfway through the week!!!

To make these you just need a batch of our Easy Homemade bread dough. Let it rise the first time and then you can shape them into biscuits with the following directions.

If your dough has been in the fridge then you probably want to let it rest on the counter for 15-20 minutes so it can warm up a bit. I like using these bowls with lids to store it in. **

While it’s warming line a baking sheet with some parchment paper or a silicon mat and sprinkle a little cornmeal on it. Cornmeal is not totally necessary but it gives them more of an English Muffin look.

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I also preheat my oven to the lowest setting and then turn it off.

Once warmed a little you’ll need to roll it out on a lightly floured surface to about 1/4 in thick.

Take a medium to large biscuit cutter and start cutting out the dough. Gently place each circle on the baking sheet. We like to flip them on each side to get a little cornmeal in the top and bottom.

Once they are cut out, I place them in the warm oven to rise for 20-30 minutes. You could also cut them out the night before and cover them to store in the fridge until the next morning to make things a little easier. You just might need to allow an additional 10-15 minutes of rising time.

Once they are risen and are a little puffy we heat up our cast iron skillets on medium-medium high, any nonstick skillet should work, or a griddle, and place the bread in the pan. Give them each plenty of room and don’t let them touch.

Cover with a lid and cook for 3-5 minutes or until toasted on the bottoms. They will rise a little as they cook and start to look more like English Muffins. Flip and cook another 3-5 minutes. Remove from the oven and continue cooking until all are finished.

You can then split them and toast them in the pan, oven, or toaster. Make sandwiches or enjoy them with some flavored butter or jelly!

We make 20-24 from one batch of homemade bread dough. If you don’t want that many you could make one loaf of bread and one batch of biscuits.