Roasted Pepper Sour Cream Puffs

Preheat the oven to 375 degrees.

Soften the cream cheese in the microwave. Add sour cream, red onion, roasted pepper, dill, lemon juice and freshly ground black pepper and mix well.

Open the refrigerated buttermilk biscuits, cut into fourths (if you have the big biscuits) and shape into 1-inch balls. Push the biscuit balls into a greased mini muffin pan and make an indentation in the center of each biscuit with your thumb. Place a heaping teaspoon of the sour cream mixture on each biscuit and bake for 14 to 17 minutes. Roughly chop fresh cilantro for garnish.

When the appetizers are nicely browned and the cheese mixture is bubbly, remove them from the oven, and top with the chopped cilantro.