Whisk the mixture until you see little bits of butter floating in the mixture. (inerikaskitchen.com)
I am restricted to almost all oils so I use very little bit of butter since I can handle just a small amount of butter. (jaysbakingmecrazy.com)
The trick is to not overwork the dough, you want little bits of butter distributed throughout the dough, that's what will give it a flaky texture. (smartinthekitchen.com)