Regina's Butter Biscuits

Ingredients

• 4 C flour
• 1/4 C baking powder
• 1/4 C sugar
• 1/2 C (1 stick) salted butter, chilled and cut into 1-inch cubes
• 1 1/2 C (3 sticks) salted margarine, chilled and cut into 2-inch cubes
• 1 3/4 C buttermilk, chilled

For the marmalade butter:

1/2 C (1 stick) salted butter, at room temperature

3 T sweet orange marmalade

Directions

1. 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.  The dough will seem rough and messy.
2. 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.  With a rolling pin, roll dough out to a 2-inch thickness.  Fold the two ends in again, lifting the edges of the towel to help move the dough.  
3. Give dough a one-quarter turn, and roll it out again to a 2-inch thickness.  Continue folding, turning and rolling dough until it is smooth, with noticeable yellow ribbons of butter and margarine throughout.
4. Roll dough to 1 1/2" thickness.  Using a 2" biscuit cutter, cut dough into rounds.  Punch cutter into dough cleanly, without twisting.  When refolding and rerolling the dough, gently stack it to retain the layers.  Do not overwork.  
5. Place biscuits on a baking sheet and freeze.  Once they are frozen, transfer biscuits to plastic bags.  The unbaked biscuits can be frozen for two months.
6. To bake, heat oven to 350 degrees.  Place frozen biscuits in the cups of muffin tins.  Let thaw in the refrigerator for 20 minutes. Bake until golden brown, 23 to 25 minutes.

Make the marmalade butter:

1. Put butter and marmalade in a mini food processor and pulse to combine.   Alternatively, whisk together butter and marmalade in a bowl.  (Can be made a week in advance and refrigerated).  To serve, bring to a cool room temperature and transfer to a serving bowl.  Serve next to hot biscuits.