Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl. Pulse 3 times at 1-second intervals to mix. Cut the butter into one tablespoon pieces and add it to the work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible – about 15 pulses in all. Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times – the dough should begin holding together. If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.

Turn the dough out onto a lightly floured surface and form it into two equal disks. Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.