• Cooking Time:
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  • 1(17.3oz.)Can Grands (ex.Large) refr. Buttermilk Biscuits
  • 2 to 3 tsp. milk
  • 4 raisins, quartered
  • 8 shelled sunflower seeds
  • 16 pieces (1/8x1/2-inch)red pepper


  • 375*oven.
  • Separate Biscuits into 8 pieces.
  • Cut 1/2 piece off each Biscuit: Set aside to use for body.
  • To form feathers, cut each larger piece of dough at about 1/4-inch intervals from rounded edge to within 1/2-inch of straight edge. Place feather portions of dough 2inch apart on ungreased cookie sheet.
  • Place each body piece of dough, cut side down, on center of each feather portion allowing 1/4 inch of body to drop below straight edge. Press lower half of each body piece firmly, allowing top half
  • Of each piece to remain puffy, forming head.
  • Brush dough with milk. For eyes, press 2 raisins into head for each beak, press sunflower seed below eyes. Arrange red pepper piece just below beak to form wattle!
  • Bake for 10 to 15 min. or until golden brown. Immediately remove form sheet. Serve warm.

Categories: Biscuit  Bread 
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