bisquicks sour cream rounds

Name: Bisquicks Sour Cream Rounds
Prep time: 15 min
Cook time: 5 min
Cuisine: American
Ingredients: ## ROUNDS:; 2 cup(s) bisquick; 1/3 cup(s) butter or margarine,softened; 8 ounce(s) pkg. cream cheese, softened; 2 1/2 ounce(s) envelope sour cream sauce mix,use dry; 1 teaspoon(s) dill weed; ## DEVILED HAM SPREAD; 4 1/2 ounce(s) can deviled ham or chopped fine ham( 3/4 cup); 1/4 cup(s) mayonnaise or salad dressing; 2 tablespoon(s) minced onion; 2 tablespoon(s) snipped parsley; 4 dash(es) tabasco sauce, optional; - combine all ingredients for ham spread.

(1 RATING)

127 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Nov 25, 2011

For the cocktail hour or a wine tasting party- these little biscuit rounds or good with your favorite spreads or cheeses. Use all or freeze some for a latter party day- that way 1/2 the work is done.

Rate

prep time 15 Min

cook time 5 Min

method Bake

yield makes 60

Ingredients

ROUNDS:
2 cups bisquick
1/3 cup butter or margarine,softened
8 ounces pkg. cream cheese, softened
2 1/2 ounces envelope sour cream sauce mix,use dry
1 teaspoon dill weed
DEVILED HAM SPREAD
4 1/2 ounces can deviled ham or chopped fine ham( 3/4 cup)
1/4 cup mayonnaise or salad dressing
2 tablespoons minced onion
2 tablespoons snipped parsley
4 dashes tabasco sauce, optional
- combine all ingredients for ham spread.

How To Make bisquicks sour cream rounds

Step 1

Rounds: Heat oven to 450^. Blend baking mix, butter,cream cheese and sauce mix; work with hands to form a soft dough. Divide dough in half. Roll each half about 1/8 inch thick on a bisquick dusted surface. Cut with a floured 2-inch cutter; sprinkle with dill weed. Bake on lightly sprayed baking sheet for about 5 minutes or until light brown -do not over bake.Cool.Spread each appetizer with Ham spread of your favorite spread. Good with Liver pate (cracker spread lol someone's little ones call it. Use as many as you want, put remainder of plain rounds in a single layer on a tray and freeze- when frozen put in freezer bag.
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