At first glance, the recipe for English muffins doesnt seem terribly different than any normal biscuit. I half expected them to basically be regular biscuits when they were done cooking. Happily, I was totally wrong.

These biscuits came out with a crispy outside and a chewy inside. Just like English muffins are supposed to have. And once I looked at the recipe more closely, these muffins actually have more in common with pizza dough than they do with regular biscuits. For starters, they use yeast instead of a chemical leavener like baking powder. And secondly, they contain no fat. Sugar, yes, but no oil or butter of any kind. See how much I learned before church Sunday morning?

Here’s what you need to make English muffins at home. This will make about two dozen.

• 1 tablespoon active dry yeast
• 1 1/2 teaspoon sugar
• 1 1/2 cups warm water (110 degrees to 115 degrees), divided
• 1 egg, beaten
• 1/4 cup honey
• 1/2 teaspoon salt
• 4 or so cups all-purpose flour

Arm your stand mixer with your dough hook and dissolve the yeast and sugar in 1 cup of the water. Allow to foam for five minutes and then mix in all ingredients besides the flour and water. Add the flour one cup at a time while the mixer is on low. Add the remaining water as well, until you get a dough that is smooth, not too stick, and elastic – very much like a pizza dough. You can add or withhold flour if you’ve found the right texture.

Turn out onto the counter and knead just a bit, then allow to rise, covered and in a greased bowl,  in a warm place for 1-2 hours. More time is better.

Punch the dough down and roll out to 1/2 inch thick on a well-floured counter top. The dough will spring back a little bit – that is OK. Allow it to and when it stops moving, cut the muffins into 4-inch circles.

Bake at 375 degrees F for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned.

These are good right after baking, but they are best when they’ve been toasted. Chewy on the inside, crispy on the outside.