In a metal mixing bowl, add flour, baking powder and sugar. Blend well.

Cut margarine and butter into small cubes ( 1/2 inch)

Mix with dry ingredients and coat the margarine and butter well with the flour mixture.

Add buttermilk and mix into a dough. Do not overmix, there should be visible pieces of butter and margarine, that is what makes these biscuits flaky.

Flour a work space and roll out 3/4 inch thick, fold and roll again. Repeat this process two to three times until you have a smooth dough. The dough will be layered with butter and margarine. Cut into rounds, whichever size you prefer. I prefer 2 inches.

Bake at 375 degrees for 20 minutes or until golden brown. You may bake in muffin tins to brown evenly.

Charboneau says butter gives the biscuits richness and margarine makes them flaky.