I thought my English muffins were going so well: I kept adding more buttermilk until I'd used all but a tablespoon of the full amount. The dough passed the windowpane test, but upon reflection perhaps it wasn't "tacky but not sticky", but was too smooth. Maybe the fact that it was easy to handle was a bad sign. At any rate, when I pulled my big fat Englsh muffins apart after cooking on the griddle and finishing in the oven, I had a lovely bread texture. Not the full of holes, ready to catch butter, English muffin texture. The taste was fine, but without that texture you can't say you've achieved English muffins. On the other hand, the process was pretty fast and easy, so I'll try to make another attempt when I'm not baking a new bread every week as part of the BBA Challenge.
Some notes: my griddle cooked rather fast (perhaps that could also have kept the signature English muffin holes from developing, though the recipe doesn't talk about that as a problem), so I gave them a little more time in the oven to compensate. About 3-4 minutes on each side on the griddle got to the edge of brown/black. The oven didn't increase the browning level.
Tasting: Split and toasted the muffin did fine as a breakfast sandwich substrate, but I don't think I'll try one just toasted and buttered. There won't be enough holes for the butter to run into!
The crumb shot. Not what you want.