Easter Biscuits

It's hard to believe it is nearly Easter time again already! I am beginning to get into the Easter spirit by baking some Easter treats, as yesterday's post also featured. Biscuits are a versatile baked good, great with dinner, breakfast, as a snack, or even for dessert. Biscuits are easy to make, easy to flavor in different ways, and always seem to be a hit. But one of the best things about biscuits is that they can be shaped in many different ways. Biscuits can be dropped from a spoon, cut into rounds, or cut into squares, rectangles, or triangles so there are no scraps. They can be pull-apart or baked in a pan. They can be baked on top of casseroles or cooked on top of soups and stews. But they can also be cut into any shape imaginable - as there are cookie (or biscuit) cutters in pretty much every shape imaginable as well. Here I have cut biscuits into the shapes of Easter bunnies and eggs. 

Everyone seems to have their own favorite biscuit recipe. Some like butter, some prefer shortening or margarine; some have egg; some use milk instead of water; some have add-ins such as herbs or cheese; some require a lot of kneading, and some are no-knead. I have a few great biscuit recipes in my head, and choose which one to use depending on exactly what I plan to do with them. For these biscuits, I used my best cut-out biscuit recipe, a dough that is really easy to work with and very tasty to eat.