Making homemade buttermilk biscuits, or pie crusts, or various streusel toppings requires you to "cut in the butter", which means that you use a pastry cutter, a large French dinner fork (as I do), or two knives (hence, the term 'cutting in') to shave away at the butter and incorporate it into the flour mixture so that you end up with the infamous 'pea-size' crumbles that most recipes say you must acquire.
It was always a frustrating proposition to me until I finally thought of using my box grater to grate the butter into the dry ingredients.
I'm a genius.
Once you mix the flour mixture with the butter, it is exactly what you want. Only instead of "peas", you have more of "peaPOD" consistency.
And I'm OK with that!