In the bowl of a stand mixer fitted with the dough hook attachment, combine all ingredients (except cornmeal) on low speed for 5 minutes.

Cover the dough and let it rest on the counter overnight (10-14 hours).

The following day, transfer the dough onto a floured surface. Sprinkle flour over the dough and use your fingertips to gently press it out to a thickness of about 1/2 inch.

Using a biscuit cutter, round cookie cutter, or a tall kitchen glass, cut out the dough and transfer each biscuit onto a parchment-lined baking sheet sprinkled with cornmeal.

Sprinkle additional cornmeal on top of the biscuits and cover them with a towel. Let them rise for 1 hour.

Preheat a nonstick skillet over low heat. Place 4 muffins (or as many as fit) into the skillet. Cover the skillet and cook for 6-8 minutes.

Flip the muffins over and cook for another 6-8 minutes, or until they turn golden brown.