5 Biscuit Cutters That Help Biscuits Rise Tall

✔ Updated November 10, 2026 · Picks checked October 2026

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A sharp biscuit cutter is the cheapest way to get taller, flakier biscuits. Here are the five I would buy, matched to the copycat biscuits we bake most.

What is a biscuit cutter?

A biscuit cutter is a metal ring, usually 2 to 3 inches across, with one sharp edge. You press it straight down into rolled or patted biscuit dough and lift out a clean round. Some have an arched handle on top, some are open rings that nest inside each other, and some have a fluted edge for scones and shortcakes.

The sharp, thin edge is the whole point. It slices through the layers of cold butter and dough without pinching them shut, so the sides stay open and the biscuit can rise tall in the oven. A glass or a tin can crushes those edges, which is why those biscuits lean and spread.

Do you really need a biscuit cutter?

You can cut biscuits with a drinking glass, and plenty of us grew up doing exactly that. My mum used an upturned juice glass, and her biscuits were lovely. But a glass has a thick, rounded rim and no air vent, so it squashes the edge and traps air. The result is biscuits that lean, rise lopsided or stay squat.

A thin metal cutter slices the dough cleanly, so the folded butter layers stay open at the sides and the biscuit can climb in the oven. That is the whole reason for owning one.

Biscuit cutters compared

Sizes come from the manufacturer or Amazon listing. Prices change all the time, so check the current price on Amazon before you buy.

Cutter set	Best for	Pieces	Sizes	Edge	Handles
Ateco 5357 plain rounds	Best overall	11	3/4 to 3 5/8 in	Plain	No
HULISEN plain with handles	Easy grip	5	1 3/4 to 3 1/4 in	Plain	Yes
Ateco 14400 double-sided	Big biscuits, scones	6	2 to 4 1/2 in	Plain and fluted	No
HULISEN fluted with handles	Shortcakes, scones	5	1 3/4 to 3 1/4 in	Fluted	Yes
Fox Run 3-piece	Budget starter	3	2, 2 1/2, 3 in	Plain	Yes

The 5 best biscuit cutters

What to look for in a biscuit cutter

Four things matter far more than brand:

• A sharp, thin edge. This is the big one. A thin stainless rim cuts through cold butter; a blunt one presses it together and seals the sides.
• The right sizes. Most biscuit recipes want a 2 1/2-inch or 3-inch round. A 2-inch cutter is handy for minis and slider biscuits, and a 4-inch one makes breakfast-sandwich biscuits.
• Plain or fluted. Plain edges give the tallest, flakiest rise. Fluted edges look pretty on scones, shortcakes and cookies.
• Handles or open rings. Handles are comfortable and lift out of sticky dough easily. Open rings nest for storage and usually have the sharper edge.

How we chose

I bake biscuits at home all the time, and handled cutters and open pastry rings both live in my baking drawer, so the cutting tips on this page come from my own counter. The specific sets are a different matter: we have not tested them side by side, and we do not claim to. Each pick was chosen from verified specs (sizes, edge type, material and care, checked against the manufacturer and Amazon listings), documented features, and patterns in owner reviews, such as rust or bent rims. We also checked what the leading biscuit cutter guides recommend.

We only included sets with a live Amazon US listing as of October 2026, and we skipped single novelty cutters. Each pick covers a different need, from the pro set to a cheap starter.

How to cut biscuits so they rise tall, step by step

Here is exactly what I do once the dough comes together:

1. Turn the dough onto a floured counter and pat it, do not roll it, to 3/4 inch thick for most of our copycats, or 1/2 inch for KFC style.
2. For flaky layers, fold the dough in thirds like a letter and pat it out again. Do this two or three times.
3. Dip the cutter in flour, then press straight down in one firm push until you feel the counter.
4. Lift straight up. No twisting, ever. Twisting seals the edge and the biscuit cannot climb.
5. Cut close together so the first pass gives you the most biscuits. Press the scraps together once, gently, for the last couple.
6. Set them touching on the tray, brush with melted butter or buttermilk and bake hot, usually 425°F to 450°F for 12 to 15 minutes.

The one mistake that ruins it: twisting the cutter. It feels natural and it is the fastest way to a short, lopsided biscuit. My first batch of copycat Bojangles biscuits came out lopsided because I twisted, so I speak from experience. Straight down, straight up.

Two more habits for taller biscuits

• Keep the dough cold. If the butter softens while you cut, pop the tray in the freezer for 10 minutes before baking.
• Dry metal cutters straight away. I set mine in the oven as it cools after baking. A cutter put away damp is how rust spots start on the rim.

Care and cleaning

• Wash in hot soapy water right after baking, while the dough is still soft; dried dough in a fluted edge is a chore.
• Dry them straight away. I stand mine in the cooling oven for 10 minutes. A damp cutter is how rust freckles start on the rim.
• Only put a set in the dishwasher if the listing says so, and even then dry it by hand after; the heat cycle leaves water in the seams.
• Store nesting rings inside each other in their tin, and keep handled cutters loose so the rims do not knock and dent.
• If an edge bends, press it back against the counter with your thumb. A dinged rim drags through the dough instead of slicing it.

Don’t have one? Use this instead

Ranked by how close they get to a proper cutter:

1. A sharp knife or bench scraper. Cut the dough into squares. No scraps, no re-rolling and the edges stay open. Square biscuits taste exactly the same.
2. A clean empty can with both ends removed. Thin metal and an open top so air escapes. Flour it well and press straight down.
3. A wide-mouth mason jar lid ring. Thin and sharp enough, and most kitchens have one.
4. A drinking glass. The classic, and the worst of the four. The rim is thick and rounded and the trapped air pulls the dough, so expect shorter, leaning biscuits.

Which cutter for our copycat biscuits

I keep a 2 1/2-inch and a 3-inch round within reach whenever biscuits are on, because those two sizes cover almost everything we bake. Here is the size each of our favourite biscuit recipes calls for, so you can match the cutter to the biscuit:

• Popeyes biscuits: a 2 1/2-inch plain round, pressed straight down after three letter folds.
• KFC biscuits: a 3-inch round on dough rolled 1/2 inch thick.
• Bojangles biscuits: a floured 2 1/2-inch cutter on dough patted 3/4 inch thick.
• Carbquik buttermilk biscuits: any 2 1/2-inch round gives you 8 tall, low-carb biscuits.
• 7 Up biscuits: 2 1/2-inch rounds, packed snugly into the buttered dish.
• Bisquick strawberry shortcake: the one place I reach for a fluted cutter.

Three recipes to make first

If the cutters arrive this week, start here:

How we ranked these, and what we updated

Ranked on specs, features and what buyers report. Prices and availability checked October 2026. We do not claim to have tested every model side by side; where we have used a model in our kitchen, the card says so.

What we updated

• Added a 'which one is for you' box, a plain definition and numbered steps for cutting tall biscuits.
• Added a 'skip it if' line to every pick, care notes, honest substitutes and three recipes to start with.
• Prices and Amazon availability checked October 2026.

Frequently Asked Questions

What is the best size biscuit cutter?

A 2 1/2-inch round is the most useful size: it is what most Southern-style and copycat biscuit recipes use, including our Popeyes and Bojangles biscuits. A 3-inch cutter makes bigger KFC-style biscuits, and a 2-inch one is good for minis. A nested set covers them all.

Are cookie cutters and biscuit cutters the same?

Not quite. Biscuit cutters are usually deeper, sturdier rounds with a sharp edge that cuts thick dough cleanly. Shaped cookie cutters are shallow and often too thin to cut 3/4-inch biscuit dough. A plain round cookie cutter works if it is at least an inch deep and sharp.

Why should you not twist a biscuit cutter?

Twisting drags and seals the cut edge, pinching the butter layers together. The sides then cannot separate and climb in the oven, so the biscuits come out shorter and lopsided. Press straight down, lift straight up, and dip the cutter in flour between cuts.

Can I use a glass instead of a biscuit cutter?

You can, and the biscuits will still taste good. A glass has a thick rim and no air hole, so it compresses the edges and the biscuits rise less evenly. If you use one, flour the rim well and choose the thinnest glass you own.

Should I buy a plain or fluted biscuit cutter?

Plain for buttermilk biscuits, because a clean straight edge gives the tallest, flakiest rise. Fluted cutters are lovely for scones, shortcakes and sugar cookies, where the scalloped edge is part of the look. A double-sided set gives you both.

How do I stop biscuit dough sticking to the cutter?

Dip the cutter in flour before every cut, keep the dough cold and slightly firm, and press decisively rather than wiggling. A cutter with a sharp edge also releases far better than a blunt one. If dough keeps sticking, chill it for 10 minutes.

Your turn. Which cutter do you reach for, and what size? Tell me in the comments, and tell me if a pick here let you down. I read every one and update the guide.