Question -- in your Buttery Sourdough Starter Biscuits, how do you get the dough to become cohesive (step 3) without warming the butter too much? I can cut in the butter in step 2, but then when I add the starter, there is always tons of flour that doesn't want to work its way into the starter, so I find I have to really press the dough together firmly, which I fear warms the butter too much and over develops the gluten. Any tips?

(https://www.kingarthurflour.com/recipes/buttery-sourdough-sandwich-bisc…)

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