Pour the
mixture over the dry ingredients in the processor and blend until it comes together in what looks like a sticky dough (if it's too dry, add up to 1 Tbsp / 15 ml water).
In small bowl, whisk water with sour cream;
drizzle over dry ingredients, stirring briskly with fork to form ragged dough and adding more water, 1 tbsp (15 mL) at a time, if too dry.
Pour this mixture
over the dry ingredients and mix everything together thoroughly.
Pour this wet mixture
over dry ingredients.
Stir well and pour
over the dry ingredients.
Scatter the shortening and butter
over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand.
Pour
this over the dry ingredients and stir until combined.
Pour
over the dry ingredients and stir until well incorporated.
Pour
over dry ingredients.
Just pour the lightly sweetened peanut butter «sauce»
over the dry ingredients and refrigerate until set.
Pour
over the dry ingredients and stir gently until just incorporated.
When fully melted and combined, pour the mixture
over the dry ingredients and toss to combine.
Pour the liquid ingredients
over the dry ingredients.