Sentences with phrase «pea sized butter»

Add the butter pieces and pulse until the mixture resembles cornmeal with a few pea sized butter pieces.

do NOT be tempted to mix more, you want at least pea sized butter pieces.

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Cut in butter using a pastry blender or fork until pea - sized lumps are formed.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

Cut in butter until butter pieces are pea - sized.

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

There should be some pea - sized pieces of butter left in the mixture.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

We don't really want there to be pea sized chunks or flakes of butter, we're looking for sand.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.

Mix the butter throughout the flour, breaking it up into pea - sized bits.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

The pieces of butter should be pea sized or smaller.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

Cut in butter with a fork until only small pea - sized clumps remain.

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

Use your fingertips to rub butter into dry ingredients until the largest pieces are the size of small peas.

Pulse 8 - 10 times, until butter in incorporated and the pieces are the size of small peas.

Blend in the cold butter at the lowest speed and mix until the butter is in pea - sized pieces.

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

Cut and mix the grated cheese and butter until the largest piece is pea - sized.

Pulse until butter forms pea - sized pieces.

Gently smash and rub the butter into the flour until all chunks are either flattened or the consistency of cornmeal; you want a variety of shapes, the largest being somewhere near pea sized.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

Cut in butter until dispersed throughout in pea - sized pieces.

In a food processor, pulse the flour, butter, lard, salt and sugar together until you get pea sized pieces of the fat.

Throw in the cold butter and work it with your fingertips until the pieces are pea and lima bean - sized.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Add the cold coconut butter or oil, using your hands to break it into pea - sized pieces.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps.

When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms.

Cut and mix the butter into the flour mixture until the largest piece is pea - sized.

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea - size pieces and larger, ~ 1/3 inch size pieces.

Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea - size pieces.