Easy way to control the size of butter pieces: Freeze 3/4 of it. Add the last quarter as chilled from the fridge, and work into the flour. I do this to a fairly fine even texture. Then grate the frozen butter on the largest hole on your grater--this might be the slice maker. Toss butter with worked flour with your fork. NO more working as you add the sour cream or full fat yogurt.

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