Ingredients
1 tube (12 ounces) refrigerated buttermilk biscuits1 package (8 ounces) cream cheese, softened2 tablespoons butter, softened1 teaspoon dill weed1 teaspoon prepared mustardDash saltDash white pepper
Preparation
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.
