Use two knives or a pastry cutter to «cut» the butter into the flour until the mixture
resembles coarse cornmeal with a few pea - sized bits of butter, about 5 minutes.
Use a pastry cutter to cut the butter into the flour mixture until
it resembles coarse cornmeal.
Add butter and pulse until mixture
resembles coarse cornmeal.
Cut in a 1/4 cup butter until mixture
resembles coarse cornmeal; stir in 1 egg to form smooth dough.
Scatter butter and shortening over dry ingredients and pulse until mixture
resembles coarse cornmeal, 10 to 15 seconds.
Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until
it resembles coarse cornmeal with a few larger pieces of butter.
Add the butter and mix on medium - low speed until the texture
resembles coarse cornmeal, with the largest butter pieces no larger than small peas.
Add the butter and pulse until the mixture
resembles coarse cornmeal.
Blend in a mixer until dough
resembles coarse cornmeal.
Cut butter into flour mixture with your hands or a fork until the mixture
resembles coarse cornmeal.
Place 4 1/2 cups pretzels in a food processor and pulse until texture
resembles coarse cornmeal.
Not exact matches
Pulse a few times, then add the 6 tablespoons (90g) of cubed butter and pulse until the mixture
resembles very
coarse cornmeal.
Add shortening and butter and blend using a pastry blender or a fork, until the mixture
resembles coarse crumbs or
cornmeal.
Combine flour,
cornmeal, butter, and 1/2 teaspoon salt in a food processor; process until the mixture
resembles coarse meal.