Combine the yeast with the warm water. I like to add just a pinch of sugar to the water before pouring in the yeast, just really get things going.
In a large mixing bowl combine the flour, sugar, and salt. Stir in the shortening, this will be a little clumpy and that's ok.
Now pour in the yeast water and milk. Stir until a dough ball forms, then knead. If you are using a stand mixer and dough hook to knead the dough, this will take about 6 minutes until the dough becomes elastic like. If you knead by hand it will probably take 8-10 minutes (and a lot more muscles).
Place in a lightly oiled bowl, cover and allow to rise until doubled in size (about 60-90 minutes).
Plop the dough out on a floured work surface. Divide the dough into six equal parts.
Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour).
Cover, and allow to rise for an additional hour.
Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of oil. You don't want too much as our goal isn't to fry the dough, but we don't want it to stick to the pan either.
Cook for 5-6 minutes on each side. You want each side to get very brown, but not burnt.
Once you've cooked each side pop the skillet in the oven at 400°F for 10-12 minutes until the english muffins are cooked through.