1/3 cup sour cream
1/3 cup prepared Dijon-style mustard
1 cup finely minced onion
1 teaspoon prepared horseradish
1 teaspoon prepared horseradish
1 teaspoon dried parsley
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dry mustard
1 (8 ounce) can refrigerated biscuit dough
1/2 cup shredded Cheddar cheese
In a large bowl, mix the sour cream, mustard, onion, horseradish, horseradish, parsley, garlic, salt, dry mustard, cheese, and biscuit yeast. Cover and chill in the refrigerator for 3 hours, or overnight.
Roll out dough on a floured board or large jelly roll pan. Cut into 4 squares. Place squares in a small bowl, mixing between each other to keep the shapes in place.