Quick Answer: How Do You Cut Dough Without A Cutter?

Can I use a potato masher instead of a pastry cutter?

Since she did not have a pastry blender, we were going to use the method using two knives.

But, I thought there must be a better way, and voila.

We used her POTATO MASHER instead with outstanding results.

The ingredients were blended quickly with a minimum of mess!.

What is the best pastry cutter?

It’s a Piece of Cake to Bake With These Pastry Blenders Prepworks by Progressive Blade Pastry Blender. … Betty Crocker Dough Blender. … Orblue Pastry Cutter. … Winco 5 Blade Pastry Blender. … OXO Good Grips Stainless Steel Bladed Dough Blender. … SUMO Pastry Cutter Dough Blender Tool.More items…•

What can I use instead of a scone cutter?

If you don’t have a cutter, use a glass or a kid’s plastic beaker. Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

How do you make biscuits without a cutter?

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.

What is a dough cutter?

A dough cutter is a kitchen utensil often found in professional and home kitchens, which is primarily used in baking. … Also called a bench knife or board scraper, a dough cutter is a valuable tool, since it can be used for a number of different purposes.

What do you use to cut in shortening?

You can mix in shortening with a large fork, two knives that you draw toward each other or a tool called a pastry cutter or pastry mixer. These tools work well, but the human touch yields better results. Most people use butter, lard or solid vegetable shortening, but shortening can be any edible fat.

What cuts shortening into dry ingredients?

To cut in, you can use either two knives or a pastry blender. If you are using knives, hold a knife in each hand and cut across the shortening in opposite directions, working it into the flour—this may take a bit of time.

How do you cut shortening without a pastry cutter?

You can simply substitute with two kitchen knives! Take the two knives like pictured above and “cut in” the shortening into your flour. It is a simple tip but one that may come in handy when you are in a bind.

What to use to cut out biscuits?

Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour. Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

What does it mean to cut in shortening?

Often a recipe will call for you to “cut in” butter or shortening—usually when making biscuits, scones, or some other pastry that needs to be flaky. “Cutting in” means incorporating the butter into the flour in such a way that little lumps of the raw butter remain whole within the flour mixture.

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.

Why are my homemade biscuits hard?

They’re just too hard. Overcooking or high oven temperatures yield brick-like biscuits that can appear to look just fine on the outside. Sometimes, using too many dry ingredients can harden the dough, too. Solution: Lining your tray with parchment paper can help reduce the hardness.

What is a substitute for a pastry cutter?

Two butter knives – Two knives held together at an angle may be substituted for a pastry blender when cutting in butter. Use the knives to cut the butter into the dry ingredients until the pieces of flour-coated butter become smaller and have the texture of coarse crumbs.

What is the cut in method?

To “cut in” in serves the function of dstributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk.