Warm 1 1/2 cups buttermilk until warm. (I use a thermometer and warm it until it gets to 105°.)

Add the other 1 1/2 cups cold buttermilk to the bowl of a mixer fitted with the dough hook. Add yeast and stir to combine.

Add the warm buttermilk to the cold buttermilk. Add butter, honey, bread flour, sugar, and salt. Mix on low for a minute, then increase speed and mix for another two minutes. The dough will be very sticky, but smooth.

Put the dough in a greased bowl. Cover with plastic wrap and let rise in the fridge for one hour.

Line two sheet pans with parchment paper, sprinkle 1/4 cup cornmeal, and set aside.

After an hour, sprinkle half of the cornmeal on a clean work surface. Turn the dough. Sprinkle the top with the last 1/4 cup cornmeal. Press the dough out to about a 1-inch thickness.

Use a 3-inch round cutter to cut out the rounds. This dough cannot be re-rolled, so cut as closely as possible to get as many muffins as you can.

Place the muffins on the sheet pan, an inch apart, cover with plastic wrap and let rise at room temperature for one hour. Or, keep in the fridge overnight and let rise for an hour in the morning.

Preheat oven to 350°. When the oven is preheated, heat a griddle or cast iron skillet to medium-high heat.

Place the muffins in the hot pan, cook for a minute or until golden brown, flip and cool the other side.

Place the grilled muffins on the sheet pans and bake for 8 to 10 minutes. If you are working with a small pan or griddle, do this in batches.