1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
20 slivered almonds
1 tube pink decorating icing
5 red-hot candies or red candied cherries
Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers. Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses.