Using a medium bowl, combine all ingredients until smooth. Cover and let sit at room temperature overnight.

Using an electric mixer, add all ingredients to the bowl along with the starter from the previous day.

Mix on medium speed for 6-7 minutes.

Cover bowl and place in a warm location for 1 hour. (Tip: I just place the bowl in the oven and turn the oven light on.)

Line 2 baking trays with parchment paper; sprinkle parchment generously with cornmeal.

Once risen, turn dough out onto floured countertop and roll into a large square ~½" thick. Use a 3” biscuit cutter to cut rounds of dough and place 2" apart on prepared baking trays. (Note: As a guide, each biscuit should be ~¼ cup of dough.) Continue cutting rounds and rerolling scraps until all dough has been used.

Cover pans lightly and place in a warm location for 1 hour.

Preheat oven to 450°F.

Place large skillet over medium heat for 5 minutes. Cook the muffins in the skillet (in batches of 3-4 depending on the size of your skillet) for 4-5 minutes per side, or until crispy and light golden brown. Transfer partially cooked muffins back onto parchment-lined sheet pan.

Finish cooking the muffins in the oven for 6-8 minutes.

Split with fork and eat while warm, or let muffins cool before splitting and toasting them.