Most bread recipes that call for flour and butter ask that you “cut in” the butter or combine the two ingredients with a pastry blender or cutter. Pastry blenders can be found in any kitchen store, but using two knives works just as well. You may also choose to use a food processor, but be careful not to over-blend. Over mixing will cause the dough to become coated with fat and will be unable to absorb sufficient moisture, resulting in a tougher, denser pie crusts and biscuits.
Begin with cool, firm Challenge Butter.
Cut the butter into approximately ½-inch cubes so that it is easier to incorporate once added to the flour.
Using a pastry blender or two knives, cut across the cubes of butter into the flour until it resembles a coarse meal.