I discovered this technique years ago! Except I use the wire whip attachment, rather than the paddle. I felt it more closely resembled a pastry blender. I ran a bed and breakfast for 9 years, and every morning, a batch of scones was made using this technique to cut the cold butter into the flour mixture (King Arthur White Whole Wheat Flour). I would cut the stick of butter lengthwise into thirds, then cut into small squares, to make the process faster. Works just as well for pie crust. With the amount of arthritis I have in my hands, this technique makes it still possible for me to bake the things I love to make.

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