Preheat oven to 400°F place parchment paper over the baking sheet and set it aside.

In a large bowl, whisk the flour, baking powder, baking soda, kosher salt together.

Coat the cold butter lightly in flour, then grate the butter into the dry mixture. Mix together.

Add the margarine to the bowl and gently toss to combine using your fingers. Do not over over mix just toss together until ingredients are combined.

Make a well in the middle of your mixture and pour in the milk and honey. Work the ingredients together with your hands until a dough forms. Do not over mix, stop the moment things are mixed and set the bowl aside.

Sprinkle some flour onto your work surface and transfer the dough over to the flour. Then using a rolling pin roll the dough out until is it about 1 inch thick.

Using a 2 ½ inch biscuit cutter cut as many biscuits as you can from the rolled dough. Once they are cut out, transfer them on your parchment lined baking sheet.

This recipe makes about 10 biscuits. If you were not able to cut all ten biscuits out then gather the leftover dough in a ball and repeat steps seven and eight. Be mindful that you do not roll out the dough more than twice. See my notes below about this.

Optional Step: Make an egg wash to get that beautiful golden brown top to the biscuits. To make the egg was combine whisk the egg with one tablespoon of water. Then with a pastry brush spread the wash over the tops of the dough.

Bake the biscuits for 12 minutes or until they rise the tops are golden brown.