Cheddar Bunny Biscuits
While these are not particularly healthy, I am all about celebrations and occasional indulgences! These have graced our Easter table since my children were toddlers. There would be a mutiny in my extended family if I did not annually make the coveted Bunny Biscuits!
These freeze well unbaked so make a batch or 2 ahead to make Easter Day bit less work.
As always when working with pastry of any sort, use a quick, deft touch when rolling out the dough to prevent hard and tough biscuits.
Avoid twisting your cookie cutter as this can prevent the biscuits from rising to a nice puffy height!
Makes 8 biscuits (Never enough for us!!)
2 cups all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces extra sharp cheddar cheese, shredded ( 3/4 cup)
1 1/2 cups heavy cream
Preheat oven to 425 degrees.
Line a baking sheet with parchment
Whisk together the flour, sugar, baking powder, and salt. Stir in 1/2 cup cheddar cheese. Add 1 1/4 cups cream and stir with a wooden spoon until dough forms, about 30 seconds. Turn out onto counter and Add remaining 1/4 cup cream, 1 tablespoon at a time, to bowl, mixing with the wooden spoon after each addition until dry bits are moistened. Add moistened bits to dough and knead by hand just until smooth, about 30 seconds.
Pat dough into a rectangle and cut using a bunny cutter!
Transfer to prepared sheet.
Bake until biscuits are just beginning to brown, 7 to 9 minutes.
Remove from oven, sprinkle each biscuit with 1/1/2 teaspoons cheddar and return to oven. Bake until biscuits are golden brown and cheese toppings melted, 7 to 9 minutes.