Using a biscuit cutter
, cut dough into rounds and place onto prepared baking sheet.
5cm (3in) circles with a plain or fluted biscuit cutter
and press into 12 hole buttered muffin tin.
3 Use a biscuit cutter
(or a small bowl or large mug) to cut out rounds of pastry, just bigger than how big you want your tarts to be.
Cut with floured 2-inch biscuit cutter
, leaving as little dough between cuts as possible.
Press the mixture onto a baking tray until it is about 2cm thick, then cut out using a biscuit cutter
to the shape you want.
Use a round biscuit cutter
that fits just inside the springform pans to cut 8 rounds from the sheets of pasta.
Dust a work surface with the reserved flour, roll out the mixture to a 5mm thickness and cut into star shapes (or any shape you like) using a biscuit cutter
Roll biscuit dough to 1/2-inch thickness; cut dough with a 2-inch biscuit cutter
Cut the dough into rounds with a floured three-inch biscuit cutter
Cut 3-inch rounds with a biscuit cutter
or form into patties with your hands.
Cut with at least a 2" biscuit cutter
cutting straight down without twisting, flouring the cutter each time if necessary.
Using a round 2- to 2 1/2-inch biscuit cutter
, cut as many dough rounds as possible, pressing straight dawn and lifting the cutter straight up without twisting.