Usually, I’m pretty good at practicing restraint when it comes to things like bread and dinner rolls. Except when I make these Parmesan Garlic Knots.
Honestly, I don’t know what it is, but I cannot stop!
They’re just so buttery, and garlicky, and Parmesan cheesy. And there is probably something in that biscuit dough too!
My whole family devours them almost as quickly as I can make them. And they are so easy, I have to restrain myself from making them too often.
Because once they’re made, I know I’ll be saying goodbye to self-restraint of any kind. So yes, you should absolutely make a batch of these as soon as possible!Print
- 1 tube (16.3 oz.) Grands (or any large size) refrigerated biscuits
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 3 tablespoons grated Parmesan cheese
- Coarse salt and pepper, to taste (optional)
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- Cut each biscuit into thirds. Roll each piece of dough into a 3 inch rope and tie in a knot, tucking ends under.
- Place knots 2 inches apart on prepared baking sheet. Bake for 7-10 minutes, or until golden brown.
- While knots are baking, combine melted butter, garlic powder, oregano and parsley in a small bowl.
- Remove knots from oven and brush with butter mixture. Immediately sprinkle with Parmesan cheese, and salt and pepper, if desired.
Who Dished It Up First: Adapted from Taste of Home.