Melt butter over the stove top on low heat. Add honey then gradually add in buttermilk. Remove from heat and set aside

Mix all dry ingredient in a stand mixer with dough hook attachment. Slowly add in the wet mixture. Combine until a ball forms. Then let the mixer knead the bread for 2 minutes.

Place kneaded dough in a lightly oiled bowl and let rise, covered for 1 hour.

Split the ball in half and roll line half out about 1/2 inch thick. Cut with a biscuit cutter or a glass cup. Repeat with second half of the dough Place rounds on a semolina dusted cookie sheet and let rise for another 30 minutes.

Preheat oven to 325 degrees.

In a non-stick pan, over medium high heat, toast the outsides of the dough for 4 minutes on one side then flip and toast 2 minutes on the other side. This is what gives the muffins their brown exterior.

After both sides are toasted, place the muffins back on the cookie sheet and bake them for 15 minutes.

Store in an airtight container at room temperature for about a week. To serve, split the muffins in half and toast.