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1
Put flour, baking powder and sugar in the bowl of a stand mixer with a paddle attachment.
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2
Turn the machine on low and blend for 15 seconds.
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3
Add the butter, margarine and buttermilk to flour mixture before turning mixer back on.
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4
Turn mixer on medium and count to 10.
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5
This goes very quickly; the key is to not overmix the dough.
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6
There will be large chunks of butter and margarine, the size of quarters, in the dough.
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7
Scrape dough from the bowl onto a generously floured work surface or tea towel and shape into a long vertical rectangle about 2 inches thick.
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8
The dough will seem rough and messy.
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9
Using the edges of the towel, fold the lower part of the dough (about one-third) toward the center, then fold the top portion down.
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10
With a rolling pin, roll dough out to a 2-inch thickness.
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11
Fold the two ends in again, lifting the edges of the towel to help move the dough.
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12
Give dough a one-quarter turn, and roll it out again to a 2-inch thickness.
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13
Continue folding, turning and rolling dough until it is smooth, with noticeable yellow ribbons of butter and margarine throughout.
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14
Roll dough to 1 1/2-inch thickness.
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15
Using a 2-inch biscuit cutter, cut dough into rounds.
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16
Punch cutter into dough cleanly, without twisting.
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17
When refolding and rerolling the dough, gently stack it to retain the layers.
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18
Do not overwork.
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19
Place biscuits on a baking sheet and freeze.
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20
Once they are frozen, transfer biscuits to plastic bags.
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21
The unbaked biscuits can be frozen for 2 months.
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22
To bake, heat oven to 350 degrees.
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23
Place frozen biscuits in the cups of muffin tins.
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24
Let thaw in the refrigerator for 20 minutes.
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25
Bake until golden brown, 23 to 25 minutes.
