Since it is not like the authentic biscuit cutter, you will need to dip the glass in the flour before cutting your biscuits. You can use the drinking glass to the extent that various shapes are made. You can use the exact size of the glass to shape various size of the biscuits.

Donut Metal Cookie Cutter is a silver metal cutter that is round with a hole cut-out the center and perfect for cutting out donuts. Whether your are creating sweet treats for a party, event, or just yourself, make it simple with the right tools!

Using a doughnut cutter To use, you roll out the doughnut dough first, then press the cutter into the dough, and twist the cutter to cut out the shape. You can get doughnut cutters that will make heart-shaped holes.

An ordinary drinking glass is one of the most common solutions, and it works very well. You can use different sized glasses to create cookies of various sizes. It’s best to dip the rim in flour first, so the dough doesn’t get stuck inside. Glasses with a thin rim work best because they cut through the dough easier.

The rim of a large cup is one of the simplest biscuit cutter substitutes. Spray the rim with a little non-stick spray before using it to cut the rolled-out biscuit dough. It is possible that the biscuit, once it has been cut, could get stuck in the cup. Non-stick spray will help you avoid this problem.

You don’t necessarily need a biscuit cutter—you can make biscuits square, like Kelly Fields does, and avoid this problem entirely. (That also helps you from overworking the dough by rolling it out over and over to cut round shapes from it.)

In this guide, explore a roundup of the best cookie cutters for baking, whatever the occasion.

• BEST OVERALL: Ateco Plain Edge Round Cutters in Graduated Sizes.
• BEST BUDGET: Wilton Cookie Cutters Set, 101-Piece.
• BEST FOR VERSATILITY: K&S Artisan Round Cookie Biscuit Cutter Set.

Your dough will be most easy to roll directly after you have made it, as it is naturally softer and more pliable at this point. If you want to make the dough ahead of time roll it into two flat discs, cover with Clingfilm and refrigerate.

Holes are drilled into each piece of wood to be joined; glue is applied to the holes; dowels are inserted into the holes on one piece, and then the exposed portion of the dowels are inserted into the holes of the other material. The use of dowels is not as easy as using biscuits.

When biscuits turn out hard and cracked instead of tender and flaky, one of two culprits is usually responsible: overworked dough or low oven temperature. Biscuits also require high heat to bake properly. Check your oven temperature to ensure it’s heating correctly before baking your biscuits.

Sugar attracts moisture and homemade biccies often contain a lot of it, so they are prone to losing their crunch. To stop biscuits getting soft, make sure your container is airtight and put a layer of dry rice in the bottom of it to absorb any rogue water particles in the air.

Usually, your homemade biscuits fall apart because of the additional flours in the biscuit dough. What you can do is to measure your flour properly. Use a spoon to take the flour and put it in a measuring cup, then scrap the higher than the cup’s excessive flour.

Flatten the dough until it is about 1-inch thick and cut out the biscuits with a round cutter. Place them 1 inch apart on a lightly greased cookie sheet. Combine the dough scraps and flatten them again to 1 inch. Cut more biscuits and place them on another cookie sheet or freeze for future use.

“Pinch the flour and fat together like you’re snapping your fingers,” he explains. This creates thin sheets of butter that create puff pastry-like layers in your biscuits. For soft and fluffy biscuits, blend the liquid and dry ingredients just until the dough “resembles cottage cheese,” Sonoskus says.

Make sure you chill the butter for 30 minutes (it will cool faster when cut into pieces). Doing so ensures that the fat doesn’t melt and produce greasy, leaden biscuits. Then heat the oven to 500 degrees; the high heat produces maximum steam, which encourages the biscuits to rise as high as they possibly can.

Any southern baker will tell you that to make the best biscuits, you need special flour–specifically White Lily All-Purpose Flour milled from extra-fine, soft, red-winter wheat. Because, it’s low in both protein and gluten, this flour makes baked goods rise higher and come out lighter.

Shortening is more effective at reducing gluten formation in doughs. It also has a higher melting point than butter, making it less likely to smear into biscuit dough, even if you use your hands to mix it. Properly made shortening biscuits are soft and crumbly, with a slightly more cake-like crumb than butter biscuits.