Buttery Toaster Biscuits

Begin by preparing the yeast mixture in a small bowl, combining it with sugar and warm water. Allow this mixture to sit for 10 minutes, until it becomes frothy and creamy.

Next, cut a sheet of aluminum foil into 7x12 inch pieces. Fold these pieces in half lengthwise, and then fold them again in thirds, creating 6 layers. Use these folded pieces to form a circle with a diameter of 3 1/2 inches, and secure the edges shut using tape.

In a large mixing bowl, combine flour and salt. Gradually add milk, oil, and the yeast mixture that you prepared earlier, stirring until everything is well incorporated. Continue to mix the batter until it's smooth and free of lumps, then cover the bowl with plastic wrap. Allow this mixture to rise in a warm environment for 60 minutes, or until it has doubled in size.

To prepare the crumpet rings for cooking, lightly grease or butter the inside of each ring. Then, dip the rings in a layer of cornmeal to prevent them from sticking to the griddle.

Heat a medium-low heat griddle or frying pan, and sprinkle a thin layer of cornmeal onto the surface. Place the crumpet rings on the griddle, and use a spoon to gently deflate the batter. Pour 1/4 cup of batter into each ring, and cook slowly over medium-low heat for about 10 minutes, or until the biscuits are pale brown.

Carefully remove the crumpet rings from the griddle, and flip them over to cook on the second side. Continue cooking for an additional 8 minutes, or until the biscuits are light brown. Transfer the cooked crumpet rings to a rack to cool completely.