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

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