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Dice the butter and use the paddle attachment, as sourd'oh recommended. The paddle will break up the butter some, but more importantly will 'squish' the pieces, making them thinner and flatter. That will layer the butter through your pastry, making it flaky. This is similar to the effect of coarsely grating the butter, but will create a good shape and mix ...


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I too have found that adding liquid gradually eases problem, but does not eliminate it. The dough does not get tossed around in bottom of bowl by the hook as it should, but clings to hook and only minimal kneading is happening. The issue is the bowl not being wider, and so the hook also needs to be slim elongated and screw like, not wide and to side of ...



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