Bunny Biscuits Recipes

BUNNY BISCUITS

Bunny Biscuits image

When our granddaughter Amanda was younger, she wanted to cook every time she visited. These biscuits are nice for snacking with a glass of juice or milk or a cup of hot chocolate.-Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 20m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
10 raisins
20 slivered almonds
1 tube pink decorating icing
5 red-hot candies or red candied cherries

Steps:

Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers., Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses.

Nutrition Facts :

WHITE RABBIT BISCUITS

White rabbit biscuits image

These adorable bunny biscuits will hop off the plate faster than you can bake them. They make a great Easter activity for kids or an extra special gift

Provided by Miriam Nice

Categories Dessert, Snack, Treat

Time 1h55m

Yield Makes 30-35 biscuits or 15 bunnies

Number Of Ingredients 14

Ingredients

200g unsalted butter , at room temperature
400g plain flour
280g caster sugar
1 egg
¼ tsp vanilla extract
a pinch of salt
½ tsp cream of tartar
600g icing sugar
pink food colouring gel
170g pack of desiccated coconut
15 mini marshmallows
1 x rabbit head-shaped cookie cutter
1 x 7cm round cookie cutter
1 x 3cm round cookie cutter

Steps:

Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.
Mix the sugar and egg together in another in a bowl with a whisk and when it is really well combined and runny add it to the flour mixture.
Add all the other ingredients and squish it together with your hands, keep working the dough until it's smooth, soft and comes together in one piece.
Roll the dough out on a lightly floured surface with a rolling pin until it is about half a centimetre thick. Cut into shapes. We did 15 rabbit heads, 15 large circles and 30 mini circles.
Place your biscuits on baking sheets lined with baking paper and bake in batches for about 15 mins (or until they are lightly golden at the edges).
Let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely and become crisp.
While the biscuits cool mix enough cold water with the icing sugar to create a thick icing. Place a quarter of the icing in another bowl and add a very small amout of pink gel food colouring. Transfer both the white icing and the pink icing into disposable piping bags and snip off the end to make a very small nozzle on the pink icing and a wider one on the white icing.
Pipe white icing over the small round biscuits and leave to dry. Then pipe white icing to cover all of the large circular biscuits and the rabbit biscuits (be fairly sparing and spread it out with the back of a spoon - it doesn't have to be neat on these ones). Once you've iced each one sprinkle generously with dessicated coconut before the icing dries.
Take the pink icing and use to create paws on the smaller circles then stick 2 of them onto each of the large circles using icing like glue. With the icing you have left, coat the marshmallows and cover those in coconut too before sticking them onto the middle of the larger circles to create a fluffy tail. Leave to set completely for about 15-20 mins then serve.

Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

BISCUIT: THE HONEY BUNNY RECIPE BY TASTY

Biscuit: The Honey Bunny Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, baking soda, kosher salt, unsalted butter, buttermilk, Great Value® Organic Raw Honey, Great Value® Red Raspberry Preserves, whipped cream

Provided by Codii Lopez

Categories Breakfast

Yield 12 biscuits

Number Of Ingredients 9

Ingredients

4 cups all purpose flour, plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
16 tablespoons unsalted butter, cubed and chilled
1 ¼ cups buttermilk
¼ cup Great Value® Organic Raw Honey
18 oz Great Value® Red Raspberry Preserves, for serving
whipped cream, for serving

Steps:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Brush honey on the top of each biscuit.
Bake for 18-20 minutes, or until the tops are golden brown.
Serve the biscuits with raspberry preserves and whipped cream.
Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 73 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, Sugar 28 grams

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