Looking for a simple and easy Easter recipe to serve as a breakfast or side dish? These bunny biscuits only need 2 ingredients and come together in minutes. With a fast bake time, you can have warm and fresh buttered biscuit bunnies in no time!
2 Ingredient Biscuits
I love making homemade Biscuits and while my 3 ingredient buttermilk biscuits will always be my favorite, these hold a close second due to how easy they are to make. No butter, no baking powder, no long list of ingredients, and dirty measuring spoons.
While you can make these biscuits in any shape, I really enjoy the bunny faces. They’re pleasing to look at and make the kids happy when they see one on their plates.
Serve yours up with fresh honey, jam, or chocolate gravy for a sweet treat. You can also add sausage and peppered gravy over the top for a delicious breakfast meal that’s sure to please bellies at the table.
Bunny Biscuits ingredients
- Self rising flour
- Heavy whipping cream
What you’ll need to make this recipe
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Tips for making heavy cream biscuits
With any good biscuit recipe, the #1 rule is DO NOT OVER WORK THE DOUGH. The overworked dough is chewy and hard when baked. You want to be gentle and handle the dough as little as possible.
When folding the dough, we are doing a technique called “laminating” it’s what’s going to help the biscuit create layers as it bakes.
This is why it’s important to try and fold the biscuit in a way that lets the layers go upwards instead of towards the sides. This will be harder to manage with the dough scraps as you re-roll, but keeping the layer direction in mind will help.
The total amount of cream needed will vary based on a lot of different factors. These can be as simple as the warmth or coldness of the cream to the humidity in the room. Adding the liquid in slowly will help to make sure you don’t add in too much. If you do, simply add flour back into the mixture a little at a time to get a good consistency.
FAQ’s about whipping cream biscuits
After cutting the dough you can falsh freeze on a baking sheet for 1 hour before transfering to an airtight contianer and freezing for 2 months. Preheat oven and bake as directed, adding in just a few minutes as needed to cook thoroughly.
While any self rising flour will do, my personal favorite is the White Lily brand as it produces the lightest biscuits I’ve ever eaen.
Both are pretty much the same thing and can be used interchangeably in most recipes. The difference is very minimal and unnoticeable. Use whichever one you can find.
How to make Easter bunny biscuits recipe
Slowly stir in more heavy cream until the dough looks shaggy but not too wet.
Turn out onto a floured surface and roll flat.
Fold the dough in thirds. Then fold it in half so that it is 6 layers tall.
Use your rolling pin to roll it out to 1/2 inch thick and then use bunny shaped cookie cutters to cut the biscuits.
Place the biscuits on the baking sheet and repeat. Re-roll dough carefully and cut remaining bunnies.
Brush bunnies with melted butter and bake for 10-12 minutes until golden brown. Brush with butter again before serving or let cool on a wire rack.
More great recipes to try
- Cheesy Salsa Chicken and Rice Bake
- Stove Top Beef Stew
- Cream Cheese Bacon Pasta Bake
- Creamy Orange Fluff Salad
- Maple Dijon Roasted Rainbow Carrots
- Chicken Cream Cheese Crescent Bombs
Easy Easter Bunny Biscuits
- Bunny shaped cookie cutter
- 2 cups Self Rising Flour
- 1-1 1/2 cups Heavy Whipping Cream (may not need all)
- Preheat oven to 475 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl combine the flour with 1/2 cup of heavy cream using a wooden spoon.
- As you're gently stirring, slowly add in more heavy cream until the dough comes together and looks a little shaggy but not too wet. You may not need all of the cream. I often only need 1 cup's worth but it can vary day to day.
- Turn the dough out onto a lightly floured surface and roll flat.
- Fold up the dough into thirds and then fold in half again so that it's about 6 layers tall and square shaped.
- Press down with the rolling pin and roll the dough out until it's about 1/2 an inch thick.
- Use your bunny cookie cutters to cut out shapes and arrange on baking sheet.
- Take the leftover dough and without overworking it, try to gently fold it and roll it out. Keeping the layers going in the same direction is best, but what really matters is remaining gentle so the dough isn't overworked. That would lead to tough biscuits.
- When all of the biscuits have been cut, brush the tops with melted butter.
- Bake in the oven for 10-12 minutes until golden brown.
- Brush with butter again and let cool on a wire rack or serve warm.