Alton Brown’s English Muffins

Have you ever tried cutting the bottom off of a tuna can? Boy, is that ever hard. Alton Brown said in his episode about English muffins, that you can save tuna cans and you can use them for  biscuit cutters. I saved my tuna cans, since I eat plenty of that fish. I tried using the can opener  and got a hole punched in it, and then tried using either a scissor or a knife to cut that. No luck. So, if anybody knows the proper method for removing the bottom of a tuna can please do tell me.

Fresh homemade English muffins are the best. I like it when the melted butter gets in between those cracks and they’re really good with peanut butter. I really want to try making Eggs Benedict and Hollandaise sauce, now that I’ve made my own. They’re a little bit time consuming to make, but well worth it. . I suggest going out and buying some biscuit cutters too, since I didn’t have any.


Ingredients from Alton Brown

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook’s Note*


In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

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