Ateco 5151 2.6" Hexagon Cutter 6-up

I love this cutter. I make sourdough biscuits, and when I make a triple batch, I simply roll out the dough laminated twice, and then cut the entire batch with this cutter, and if I've been careful to maintain a square shape with my dough, I only end up with about 4 or 5 biscuits worth of remnant. Because I laminate the dough, if you're lucky, some of that remnant from the folded edge can actually be unfolded in the shape of a biscuit, and layering one or two together makes another basically normal biscuit. This has made the psychological hurdle of the last stage of making biscuits so much better for me. Before I was cutting them with a metal cup, or making square biscuits with a knife, neither of which I enjoyed. This makes the three stages equally weighted - feeding the starter and adding flour to proof overnight (5-8 minutes), adding baking soda and salt in the morning and letting the dough rise again after mixing (another 5 minutes of handling the dough) and now rolling the dough out and cutting them only takes about 5-8 minutes, as opposed to maybe 15-20 minutes like I was doing before. Actually prepping the baking sheets takes a minute or two to lay out parchment paper, but my resistance to handling the dough has gone way way down, and now I make huge batches of biscuits a couple of times a month and prep a dozen or so egg cheese and vegetarian sausage sandwiches for my wife to keep in the freezer. Pop one in the oven at 200 degrees when I get home from the gym each morning, and she has a ready-made hot breakfast sandwich that takes zero effort and only a couple hours of work each month for her breakfasts to be sorted.

Cutting biscuits

It’s a timesaver. Great cookies in half the time

hate to deal with all the little pcs between the round cutter. No more with this cutter quicker too