In a large bowl, dissolve 2 1/4 t. yeast into 2 tblsp warm water. Let sit for 5 minutes.
Add in 1 cup warm water, 1/2 cup warm milk, 2 tsp sugar, and 1 tsp salt. Stir slightly.
Beat in 2 cups bread flour.
Knead for about a minute on the counter top, then pat out to 1/2 inch thick.
Cut with a drinking glass or biscuit cutter.
Heat up a griddle to about 325 degrees or cast iron pan until hot. Grease it with butter. Carefully transfer risen muffins to the hot griddle, being careful not to smash them down.
Allow to cook for 4-5 minutes on each side, or until they are browned and the middle is no longer doughy.