Stir in flour until it forms little
pea sized clumps.
Once the oil is incorporated, causing the flour to form little
pea sized clumps throughout, add the almond milk and apple cider vinegar.
Cut in the butter with a pastry blender, knives or food processor until
pea sized clumps form.
Cut butter in using a pastry blender or your hands just until it is in
pea sized clumps (or a bit bigger, just don't over-do it).
The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about
pea size clumps.
Not exact matches
Cut in butter with a fork until only small
pea -
sized clumps remain.
Using your fingers, work the butter into the flour mixture until
pea -
size clumps form.
Mash the butter with the back of the fork until the butter is evenly distributed in the flour and only
pea -
sized clumps or smaller remain.
Add the coconut oil and mash (using a spoon) it into the flour until fully incorporated and causing the flour to
clump into
pea sized balls.
In a large mixing bowl, add all of the crisp toppings and stir with a wooden spoon until it
clumps together in large
pea sized pieces.