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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 15 |
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Earleen Lillegard's been making her savory flowers for well over 25 years now. They're always a hit, whether I take them to church gatherings or make them for my grandchildren, she pens from Prescott, Arizona. In addition to the filling I share here, the biscuits taste good when stuffed with egg salad or vegetables.Earleen Lillegard, Prescott, Arizona Ingredients:
1 tube (12 ounces) refrigerated buttermilk biscuits |
1 package (8 ounces) cream cheese, softened |
2 tablespoons butter, softened |
1 teaspoon dill weed |
1 teaspoon prepared mustard |
dash salt |
dash white pepper |
Directions:
1. Separate each biscuit into three equal layers. Place 1 in. apart on greased baking sheets. With a kitchen shears or sharp knife, cut eight slits a third of the way toward center to form petals. Make a deep thumbprint in the center of each.
2. In a small bowl, combine remaining ingredients. Place heaping teaspoonfuls of creamed cheese mixture in the center of each biscuit. Bake at 375° for 8-10 minutes or until golden brown. Serve warm or at room temperature. Yield: 2-1/2 dozen.
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