Regina's Butter Biscuits

1. Combine Dry Ingredients

In your stand mixer, combine all-purpose flour, baking powder, and sugar using the paddle attachment. Mix on low speed for 15 seconds just enough to blend them together.

2. Add Fats

Add your chilled, cubed salted butter and salted margarine to the dry mix. Switch the mixer to medium and mix for ten seconds, leaving quarter-sized chunks of fat throughout.

3. Incorporate Buttermilk

Pour in the chilled buttermilk and mix just until incorporated. The dough will look shaggy. Turn it out onto a flour-dusted surface and gently shape it into a two-inch thickness, fold and roll out to one and a half inches, repeating to encourage layers.

4. Cut and Freeze Biscuits

Use a 2-inch biscuit cutter to cut out rounds, placing them on a baking sheet. Freeze until solid, then transfer to plastic bags for storage of up to two months.

5. Bake Biscuits

Arrange frozen biscuits in muffin tins and bake in a 350-degree oven. If frozen, thaw for 20 minutes before baking. Bake for 23-25 minutes until golden brown.

6. Prepare Marmalade Butter

Whip together room temperature butter and orange marmalade, using a mini food processor or a bowl and whisk. This can be made in advance and stored in the refrigerator for up to a week.

7. Serve

Serve the warm biscuits with a generous dollop of homemade marmalade butter.