Your friends and family will enjoy these delicious Bunny Biscuits. Once the dough is ready, kids can help create their own bunnies, each with their own personality. They are best when served warm. Serve them drizzled with honey, covered with jam or slathered with butter.
Makes 6 or 7 bunnies
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons cold, unsalted butter
- 3/4 cup whole milk, plus 1 tablespoon if needed
- 14 raisins
- 4 candied cherries, cut in half
- 28 slivered almonds
Directions:
- Preheat oven to 425˚F. In a large mixing bowl, add flour, baking powder, sugar and salt. Combine thoroughly.
- Dice butter into 1/2″ cubes. Add diced cold butter and cut it into the flour using a pastry blender or butter knife, then gently mix with fingers until butter resembles coarse crumbs.
- Add milk and stir until mixture is moistened. Do not over-mix. If some of the flour mixture isn’t moist, then add an additional tablespoon of milk.
- In the bowl, pat the dough into a round disc. Fold in half and pat into a disc and repeat 5 or 6 more times.
- Turn dough out onto a lightly floured surface. With your hands, pat the dough to about 3/4 or 1-inch thick. Dip a 3-inch round biscuit cutter into flour and cut out 6-7 biscuits for the bunny heads. Place biscuits on an ungreased baking sheet about 1-inch apart.
- To make the bunny ears, roll the remaining dough scraps into 6 or 7, 1-inch by 5-inch dough strips. Cut each strip in half to make two, 2-1/2-inch ears. Press two dough ears onto each biscuit.
- Press 2 raisins on each biscuit for the eyes, 1/2 of a candied cherry for the nose and 4 slivered almonds for the whiskers.
- Bake for 12 minutes or until tops are golden brown and biscuits are baked through. Cool for 10 minutes and serve warm.
Tips:
- To make light, tender biscuits, make sure the butter is extremely cold. Be careful not to overwork the dough, otherwise the biscuits will be tough.
- In Step 5, when preparing the dough to 3/4 to 1-inch thickness, pat the dough out with your hands. There is no need to use a rolling pin. Use a non-twisted motion with the biscuit cutter.