Earleen Lillegard's been making her savory flowers for well over 25 years now. "They're always a hit, whether I take them to church gatherings or make them for my grandchildren," she pens from Prescott, Arizona. "In addition to the filling I share here, the biscuits taste good when stuffed with egg salad or vegetables.—Earleen Lillegard, Prescott, Arizona

Read the recipe on Tasteofhome.com