Heavy Skillet and cookie sheet. Place the milk or df sub, vinegar, molasses, and butter or shortening in a small microwave safe bowl and heat just until the butter or shortening melts, stirring well. If making on stove, heat in a small saucepan - just until fat melts - stirring well. Into the bowl of the stand mixer sift Artisan Baker's Blend (gum/rice free). Add all remaining ingredients. Mix with the paddle attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Remove dough from bowl. On board bring dough together. Cover with Plastic wrap and allow dough to hydrate/rest for 20 minutes. After the 20 minute hydration/rest this dough should be pretty similar to regular bread dough. On a floured surface, roll the dough out to about 1/2 to 1 inch thickness - the height of a canning jar lid. Cut out as many circles of dough as you can, placing them on a floured surface to rise - you might need to roll out the dough again to make the scraps into muffins - make sure to take as much flour off as you can. Allow the muffins to rise for 20 to 25 minutes. I let proof in my kitchen for about 25 mins top Meanwhile heat oven to 325 degrees, and heat a heavy skillet on medium high heat. Place a few muffins at a time on the hot skillet and cook for 3-5 minutes each side (I find it takes 4 minutes), or until puffed, with golden brown top and bottom. Transfer the muffins to cookie sheet and bake at 325 for about 12 to 15 minutes. Allow to cool completely. To split and make ‘nooks and crannies’ - be sure to use a fork. Push the tines of the fork into the muffin on the center seam all the way around. This will ensure you get a good separation.