Add butter and pulse until dough is crumbly, about 10 times.
Press dough into a log about 7 inches long.
Wrap tightly with plastic wrap and roll into an even cylinder.
Refrigerate until cold and firm, at least 1 hour and up to 1 day.
Preheat oven to 350F with racks in upper and lower thirds of oven.
Slice dough into 1/4-inch-thick rounds.
Arrange on 2 baking sheets lined with parchment paper.
Bake, swapping baking sheets halfway through, until edges are golden brown, 10 to 15 minutes.
Store in an airtight container for up to 5 days.
2,000 calories a day is used for general nutrition advice.
