Sour Cream Cheese Puffs

Cassie *


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.

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40 puffs
30 Min
15 Min


1 pkg
(8 ounces) cream cheese, softened
1 c
(8 ounces) sour cream
1/3 c
finely chopped sweet red peppe
1/4 c
finely chopped onion
2 tsp
lemon juice
3/4 tsp
dill weed
1/4 tsp
tubes (12 ounces each) refrigerated buttermilk biscuits
1/4 c
minced fresh cilantro ( i don't use )


1In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.

2Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.

3Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

About this Recipe

Course/Dish: Muffins, Biscuits, Other Snacks
Hashtags: #Cream, #cheese