Endurance Biscuit Cutter Set (4-pc.) by RSVP International
Biscuit cutters haven't changed much since Colonial times, but new materials and a tweak here and there have made modern-day cutters, like this handsome set, efficient and practical. This set of four cutters is made of heavy-gauge polished stainless steel and is likely to last a lifetime. The cutter... See complete description »
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Biscuit cutters haven't changed much since Colonial times, but new materials and a tweak here and there have made modern-day cutters, like this handsome set, efficient and practical. This set of four cutters is made of heavy-gauge polished stainless steel and is likely to last a lifetime. The cutters themselves are a generous 1½" deep--it's the depth that sets a biscuit cutter apart from a cookie cutter--and their cutting edges are nicely beveled on the outside. The handles arch 1½" above their cutters, so there's plenty of grip room (cutting board not included).
I've used the biscuit cutters for biscuits and cookies and they work great. They cut right the first time and I don't have a problem with the dough getting hung up in the cutters like other cutters I have used. I would definitely recommend these.
I've taught cooking classes for 30 years, and these are THE BEST cutters I have ever found. The beveled edges really give a clean cut; the size assortment is an added plus. A GREAT product.
These are excellent biscuit cutters. I feel a little foolish saying this since my grandmother used a jelly glass to make better biscuits than I could ever make, but there you have it. The edges are nice and sharp and make fine cuts in the dough that are nicely closed. A good buy if you are the kind of person who enjoys simple things that do what they are supposed to do well -- like me.
Nice set. I was hoping the large one was a little bigger, as I like to make big biscuits, but the set is very nice and heavy, I'm sure it will last the rest of my life. I'm tired of buying cutters that rust. This set won't. Handles make them easy to use and hang on to when your hands get messy.
cheap flimsy, bends easily. Received in the mail all bent and broken. Sent them back. Will buy restaurant-commercial type cutters that are nice and sturdy.
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Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>pâte sablée. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.