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.


★★★★★ 1 vote

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
  • 2
    tubes (12 ounces each) refrigerated buttermilk biscuits
  • 1/4 c
    minced fresh cilantro ( i don't use )

How to Make Sour Cream Cheese Puffs


  1. In a small bowl, beat the cream cheese, sour cream, red pepper, onion, lemon juice, dill and pepper until blended.
  2. Cut each biscuit in half horizontally; press into greased miniature muffin cups. Place a rounded tablespoonful of cream cheese mixture in each cup.
  3. Bake at 375° for 14-16 minutes or until golden brown. Sprinkle with cilantro. Serve warm.

Printable Recipe Card

About Sour Cream Cheese Puffs

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