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Potato Sour Cream Recipe

Ingredients

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

Directions

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.