Daffodillies Recipe

Daffodillies Recipe photo by Taste of Home

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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

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Daffodillies Recipe

Prep/Total Time: 25 min.

Yield: 15 Servings

15 10 25

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

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.
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.

Nutritional Facts 1 serving (2 each) equals 121 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 268 mg sodium, 11 g carbohydrate, trace fiber, 3 g protein.

Originally published as Daffodillies in Country Woman May/June 1998, p48