Nutella Biscuit Bunnies
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag of Buttermilk Biscuit Mix
- • 6 tbsp salted butter, divided
- • ¾ to 1 cup of buttermilk
- • 1 cup Nutella
- • 2 tbsp Turbinado sugar
- • Whipped cream
As a mom of three, the holidays always make me a little nostalgic for the years when my kids were small enough to stand on stools beside me in the kitchen. Easter baking was always one of our favorite traditions, especially when the recipes were simple enough for little hands to help. These Nutella Biscuit Bunnies remind me so much of those days; an easy recipe made from buttermilk biscuit mix that turns into something festive and fun with just a little creativity. Warm, golden dough wrapped around creamy Nutella and finished with a sprinkle of Turbinado sugar makes a treat that feels special without requiring a complicated recipe.
What I love most about these bunny-shaped pastries is how perfect they are for getting kids involved. When my three were younger, they would have loved spreading the Nutella, cutting the dough into strips, and twisting them into bunny ears. Each one a little different and full of personality! Even the finishing touch of adding a fluffy whipped cream “tail” makes it feel playful and festive for the Easter season. Recipes like this are a sweet reminder that sometimes the simplest treats become the most memorable moments in the kitchen.
Instructions:
- Preheat the oven to 400ºF.
- Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
- Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
- Once the dough is chilled, remove from the fridge. Transfer the dough on the parchment paper to your work surface. Cut the rectangle of dough in half “hamburger style”.
- After slicing the dough in half, add Nutella to one side. Spread into an even layer across the surface. Then, take the other half of the dough sheet and place it over top of the Nutella side.
- Cut about one-inch wide pieces along the length side. With the long, one-inch rectangles of dough, carefully fold the dough into the bunny shape. To do so, make a U-shape with the rectangle before crossing the sides of the U-shape with about one to one and a half inches from the ends to make an X at the top. The final shape should look as if there are bunny ears at the top from the X-shape and a rounded bottom from the initial U-shape. Press the sides together where they overlap to secure. Follow those steps for the remaining rectangles of dough.
- Transfer the bunnies to a parchment-lined baking sheet. Melt remaining butter and brush the tops of each and sprinkle with Turbinado sugar.
- Bake for 15-17 minutes or until the dough is golden brown. Allow to cool slightly before adding a whipped cream bunny tail. Serve and enjoy!
