Hi Leslie. It's possible that something may have changed along the way with the butter. Maybe a brand switch? Maybe the company has changed the fat content versus the water content? These are both common reasons for well-loved recipes behaving differently. Another possibility is that, at least now, it's been hot and humid out, and that affects your flour. Flour absorbs moisture in the air. This could potentially give the butter a harder time when you're working to cut it into the flour, causing the flour to not coat the butter as sufficiently. There are a lot of small factors that vary from recipe to recipe, so we'd love the chance to talk through the recipe with you, and encourage you to reach out to our free and friendly Baker's Hotline staff to help troubleshoot at 855-371-BAKE (2253). Annabelle@KAF

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