That sounds like a really good recipe… but rarely have buttermilk or sourdough starter hanging around.
I have tried/tweaked a bunch of recipes over the years, but this is hands down the best English muffin I have ever had. The first thing that is really different here is he starts with an overnight preferment. You can use your starter in it, but I can just use instant yeast.
The second diference is he fries them in clarified butter… and if you are like me and don’t like them quite as dark as he does, you can do them lighter and then finish them off in the oven.
I think these two steps are game changers here as they are really the only things not done in all the other recipes/methods I have tried… and the results are amazing!
