1. baking powder was so far away from fresh
2. recipe said marble-sized butter chunks, so that's what we did
3. I think this is the problem
4. yeah, it was folded
5. all-purpose- almost bought cake flour for the decreased protein but the recipe said either or
6. this was also the problem So I think it comes down to butter. I had it super-cold (not frozen), but I was working next to the oven which is really poorly insulated and sheds heat like a mother. Also no A/C in the house, because this house is a 70 year old disaster. So we worked as fast as we could, but that dough gets warm even faster. Also, I think I rolled it too thin- recipe said half an inch, it was less. Put it together, you have a thin dough that heats through at the drop of a hat next to an oven that doubles as our main heating element in the winter. DOOMED.