 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
A want-to-try recipe from Best of Country Cooking. Ingredients:
1 (12 ounce) package refrigerated buttermilk biscuits |
1 (8 ounce) package cream cheese, softened |
2 tablespoons butter, softened |
1 teaspoon dill weed |
1 teaspoon prepared mustard |
1 dash salt |
1 dash white pepper |
Directions:
1. Separate each biscuit into three equal layers.
2. Place 1 inches apart on greased baking sheets.
3. With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals.
4. Make a deep thumbprint in the center of each.
5. In a small mixing bowl, combine remaining ingredients.
6. Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit.
7. Bake at 375 for 8-10 minutes or until golden brown.
8. Serve warm or at room temperature.
9. Yield: 2-1/2 dozen.
|
|