Dough Mixing

1. Warm the milk until it feels like bath water. Stir in honey or sugar and yeast if using, then let it sit for about 5 minutes.
2. Add the sourdough discard, melted butter, and salt. Stir until combined.
3. Mix in flour until you achieve a soft dough that looks slightly shaggy but not soupy.
4. Cover and let the dough rest for 15 minutes.

Kneading and Rising

1. Knead the dough for about 5 to 7 minutes until it looks smoother.
2. Let it rise at room temperature for 60 to 90 minutes until puffy, or do an overnight rise in the fridge.

Cutting and Shaping

1. Lightly dust the counter and roll the dough to about 1/2 to 3/4 inch thick.
2. Use a 3-inch biscuit cutter to cut out rounds, dusting with cornmeal or semolina as needed.
3. Cover the rounds and let them rise for another 30 to 45 minutes until puffed.

Cooking

1. Preheat a skillet or griddle over medium low to low heat.
2. Place the muffins on the dry pan and cover with a lid.
3. Cook for about 6 to 8 minutes per side, adjusting heat as necessary.
4. Check for an internal temperature of about 200 to 205°F.

Serving

1. Cool the muffins on a rack for at least 10 minutes before splitting.
2. For the best texture, use the fork-split method to split the muffins.