sour cream cheese puffs
(1 rating)
I used to make these delicious puffs all the time, and freeze them to always have on hand. They are great for any occasion. I once made them for a rehearsal dinner and they were gone in no time. They are also great for a football party. I usually doubled the batch. Recipe is from my Aug/Sept 2009 Taste of Home magazine.
(1 rating)
yield
40 puffs
prep time
30 Min
cook time
15 Min
Ingredients For sour cream cheese puffs
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1 pkg(8 ounces) cream cheese, softened
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1 c(8 ounces) sour cream
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1/3 cfinely chopped sweet red peppe
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1/4 cfinely chopped onion
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2 tsplemon juice
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3/4 tspdill weed
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1/4 tsppepper
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2tubes (12 ounces each) refrigerated buttermilk biscuits
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1/4 cminced fresh cilantro ( i don't use )
How To Make sour cream cheese puffs
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1In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
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2Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
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3Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.
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