Bunny Biscuit

These biscuits are lots of fun to make and eat. Great for Easter breakfast, brunch, or snack – they turn breakfast into an exciting meal. Let your kids help you form the bunny’s ears and whiskers.

Makes 5 Biscuits



  • 1 (10-biscuit) can refrigerated biscuits
  • 10 raisins
  • 5 maraschino cherry halves
  • 20 slivered almonds


  1. Preheat oven to 450ºF. Place five biscuits on ungreased 15 x 10 x 1-inch nonstick baking sheet.
  2. To assemble bunny biscuits: Cut remaining 5 biscuits in half, pull a little to form ears. Press 2 biscuit halves (ears) under top of each whole biscuit to form bunny head.
  3. In each whole biscuit, press in two raisins for eyes, cherry half for nose, two slivered almonds on each side of cherry half for whiskers. Bake 10 minutes, or until biscuits are done. Serve immediately.

Terrific Tidbit: Try using whole wheat biscuits.

Nutritional information per serving:
Calories 116, Protein (g) 3, Carbohydrate (g) 21, Fat (g) 2, Calories from Fat (%) 16, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 360, Diabetic Exchanges: 1.5 carbohydrate

Written by: Holly Clegg, Culinary Expert


About the Author:

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her best-selling trim&TERRIFIC® cookbook series, including the more targeted health focused cookbooks, Diabetic Cooking with the American Diabetes Association, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Web MD and The Huffington Post. She also has a phone application, Mobile Rush-Hour Recipes.

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