Bunny-Shaped Biscuits with Ham Salad

The Story

Easter biscuits are the kind of recipe that kids remember. They’re cute, they’re delicious, and they’re a little bit silly—which is exactly what Easter should feel like. The bunny shapes come from simple cookie cutters and patience, but the ham salad inside is pure Nana Ruth: minced ham, a little celery for crunch, pickle for tang, mayo to bind. It’s not complicated, and it tastes like every Easter dinner I’ve ever been to. You can make the biscuits from scratch (flour, butter, buttermilk) or use the frozen ones from Pillsbury and spend your energy on the ham salad instead. Either way, people love these, and they’re gone fast.

Why This Recipe Works

• These are adorable and also delicious, which is a win
• The ham salad is pure Nana Ruth—minced ham, celery, pickle, mayo—and it’s been the same for 50 years
• You can make the biscuits from scratch, or you can be smart and use the frozen ones
• These disappear fast, which is the whole point of a good appetizer

Technique Notes

Biscuit Dough (Homemade)

Keep butter cold. Cut into flour until pea-sized. Don’t overwork—more mixing = tougher biscuits. The less you handle it, the better.

Cutting Shapes

Use bunny-shaped cookie cutter. Press firmly, don’t twist (twisting seals the edges and they won’t rise). Get yourself a good bunny cutter—it makes the whole thing more fun.

Baking Temperature

Homemade: 400°F, 12-14 minutes. Store-bought: per package directions (usually 12-15 min). They should be golden and fluffy.

Ham Salad Consistency

Not too wet (mayo overage) and not too dry (not enough mayo). Aim for spreadable texture. You want it to stay on the biscuit, not drip off.

Assembly Timing

Spread ham salad on still-warm biscuits so flavors meld. The warmth helps the mayo bind into the bread.

Food Safety & Storage

Raw dough: If making homemade biscuits, don’t taste raw dough (flour may contain bacteria).

Ham: Use within 3-5 days of purchase. Smell test before using.

Ham salad: Contains mayo (emulsified eggs and oil). Keep refrigerated. Use within 3-4 days.

Storage: Assembled biscuits best eaten same day. Filling keeps 3-4 days separate from biscuits.

Why We Make This

The kids love the bunny shapes, and I love that it makes them excited to eat meat and vegetables. These disappear fast, and that’s the whole point.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

Print

Bunny-Shaped Biscuits with Ham Salad

Course Main Course

Prep Time 15 minutes

Cook Time 14 minutes

Servings 12

Ingredients

• 2 cups all-purpose flour if making homemade biscuits
• 3/4 cup buttermilk if making homemade
• 6 oz cold butter if making homemade; cut into cubes
• 1 tbsp baking powder if homemade
• 1/4 tsp salt if homemade
• OR: 1 package Pillsbury Grands refrigerated biscuits shortcut option
• 1.5 cups deli ham or smoked ham minced or ground
• 1/4 cup celery finely minced
• 2 tbsp sweet pickle or pickle relish
• 4-5 tbsp mayonnaise adjust to taste
• 1 tsp Dijon mustard
• to taste salt and white pepper
• 1 large hard-boiled egg minced (optional)
• 1 tbsp fresh dill optional

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and a pinch of sugar.
3. Cut cold butter into small cubes and add to flour. Work butter into flour until it resembles coarse cornmeal.
4. Create a well in the center and pour in cold buttermilk. Stir gently until dough just comes together.
5. Turn dough onto a lightly floured surface and knead gently 3-4 times until just cohesive.
6. Roll out dough to about 1/2 inch thickness. Using bunny-shaped cookie cutters, cut out shapes.
7. Place biscuits on prepared baking sheet about 2 inches apart. Brush tops lightly with buttermilk.
8. Bake 12-15 minutes until golden brown on top. Biscuits should be tender and fluffy inside.
9. While biscuits bake, prepare ham salad: mix diced ham, celery, pickles, and mayonnaise. Season with salt, pepper, and dill.
10. Remove biscuits from oven and let cool 2 minutes. Split biscuits and fill with ham salad.
11. Serve immediately on a platter. Store biscuits and ham salad separately if making ahead.
12. Unfilled biscuits keep 1 day at room temperature and freeze beautifully up to 3 months.

What I Use for This Recipe

A couple things from my kitchen that make this one easier.

ThermoPro Instant-Read Thermometer(~$12)

Stop guessing. Best twelve dollars I ever spent on my kitchen.

Pyrex Glass Mixing Bowl Set (3-Piece)(~$15)

Mixing, marinating, doubling recipes. Glass so I can see what I am doing and nothing stains.

OXO Good Grips Cutting Board Set(~$25)

Color-coded so the chicken board never touches the fruit. Jake taught me that one.

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