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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
15 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.