Sift the flour into a large mixing bowl. Add the yeast, sugar and salt into the flour. Using your fingertips, rub the butter into the flour. Pour in the warmed buttermilk and milk, then mix all the ingredients together to form a soft dough.
Turn the mixture out onto a lightly floured surface and knead for 5 to10 minutes, or until soft, smooth and stretchy. SEE NOTE 1
Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to rise for about ½ hour, or until doubled in size.
Dust the work surface with either semolina, polenta or flour
Tip the dough out onto the work surface and roll out to about into ½ inch/1 ½ cm thick.
Using straight-sided cutter or cup cut out eight muffins. Place muffins, evenly spaced apart on each of the polenta or semolina dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
Leave to rise for another 10 to 15 minutes.
Heat a heavy-based frying pan on the stove to a very low heat. Cook the muffins on very low heat for approximately 8 to 10 minutes, then flip over and griddle for another 8 to 10 minutes on the other side.
You can now either cut in half, and then toast the insides and serve as preferred or allow to cool, place in a bag and freeze until needed