Easter Bunny Biscuits (Children's recipe)


Recipe courtesy of  I Cooked It! (Isidore Newman School Parents Asssociation, 1975)

Serves 8

  • 1 can of 12 refrigerator biscuits
  • 16 rasins
  • 8 maraschino cherries, stems removed
  • 32 almond slivers

Easter Bunny Biscuits




Preheat oven to 450 degrees.

Place 8 biscuits on an ungreaded cookie sheet. Cut remaining biscuits in half and strech a bit into ear shapes. Press ears to whole biscuits to make bunny heads. To each bunny add two rasins for eyes, one cherry for a nose, and 4 almonds for whiskers. Bake for 10 to 12 minutes.

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