Article: Get out a knife and cutting board and unwrap all sticks of butter that your recipe requires. Cut each stick into several -inch cubes so that mixing the butter into the dry ingredients is as easy as possible. It's a good idea to chill your butter cubes for about half an hour so that they don't start melting. This will prevent the butter from becoming too soft and creating an undesirable consistency once it's cut in. Using your hands or a fork, toss the butter cubes in with the dry ingredients so that they stick to the butter. This should make the ingredients stick to your hands less once you start smushing. While combining with the dry ingredients, smush and separate the butter cubes continuously with your fingers. Keep an eye on the overall consistency and stop when most of the chunks of butter look like they're about the size of peas. You can also cut the cubes into smaller chunks with a pastry cutter.
What is a summary of what this article is about?
Cut the butter into -inch (1.3 cm) cubes. Refrigerate the cubes for about 30 minutes. Toss the cubes in the dry ingredients. Smush the butter into pea-sized pieces.