Parmesan knots are small, golden bites that deliver big comfort with very little effort. Soft on the inside and lightly crisp on the outside, they’re finished with a savory Parmesan and herb coating that makes them ideal for quick meals, casual gatherings, or last-minute additions to the table.
Ingredient Breakdown
Refrigerated buttermilk biscuit dough forms the base of this recipe, offering convenience without sacrificing a tender, fluffy texture once baked. Canola oil acts as the carrier for flavor, helping the seasoning cling evenly to each knot while keeping them moist. Grated Parmesan cheese adds a salty, umami-rich note, while dried oregano, parsley flakes, and garlic powder round out the flavor with gentle herbaceous warmth and aromatic depth.
Step-by-Step Preparation Guide
Preparation begins by separating the biscuit dough and rolling each piece into long, even ropes that are easy to shape. Tying the dough into loose knots creates surface area for browning while keeping the centers soft. Proper spacing on the baking sheet ensures even heat circulation, allowing the knots to rise and color uniformly. While baking, the Parmesan and herb mixture is combined so it’s ready to coat the knots while they’re still warm. Brushing immediately after baking allows the oil and seasonings to absorb fully, creating a glossy, flavorful finish.
Recipe Tips
- Roll the dough ropes to a similar length and thickness so the knots bake evenly.
- Avoid tightening the knots too much; looser knots bake more evenly and stay softer inside.
- Brush the seasoning mixture on while the knots are hot to help it adhere properly.
- Keep a close eye during baking, as biscuit dough can brown quickly in the final minutes.
- Store leftovers in an airtight container and reheat briefly to restore softness.
What to serve With this recipe
Parmesan knots pair naturally with marinara sauce for dipping, but they’re just as good alongside creamy sauces or garlic butter. They complement pasta dishes, soups, and salads, and work well as a side for pizza, baked chicken, or casual family dinners. Served warm, they also stand on their own as a simple snack or appetizer.
Creative Variations
A pinch of red pepper flakes adds gentle heat to the coating. Parmesan can be swapped for other hard cheeses such as Pecorino Romano for a sharper edge. Fresh herbs may replace dried ones for a brighter finish, while brushing with melted butter instead of oil creates a richer, more decadent coating.
Frequently Asked Questions
- Can these be made ahead? They are best served fresh but can be baked a few hours ahead and reheated.
- How should leftovers be reheated? Warm briefly in the oven to restore texture; avoid microwaving.
- Can other dough be used? Yes, other refrigerated biscuit or pizza doughs can work with adjusted baking times.
- Can they be frozen? Baked knots can be frozen and reheated, though texture is best when fresh.
- How do you keep them soft? Store tightly covered and reheat gently before serving.
Parmesan knots are a reliable, low-effort option that delivers familiar flavors and satisfying texture every time. With simple ingredients and quick preparation, they adapt easily to many meals and occasions, making them a versatile addition to any kitchen routine.
Ingredients
¼ cup canola oil
3 Tbsp grated Parmesan cheese (green can style)
1 tsp dried oregano
1 tsp dried parsley flakes
½ tsp garlic powder
1 tube (12 ounces) refrigerated buttermilk biscuits (Pillsbury Golden Layers Refrigerated Buttermilk Biscuits used)
Instructions
Preheat the oven to 400°F (200°C) and lightly grease a baking sheet. Separate the biscuits and roll each one into a long rope, about 12 inches in length. Tie each rope into a loose knot, tucking the ends underneath to keep the shape neat. Arrange the knots on the prepared baking sheet, leaving about 2 inches of space between each.
Bake for 8 to 10 minutes, or until the knots are puffed and evenly golden. While they bake, combine the canola oil, grated Parmesan, garlic powder, oregano, and parsley in a large bowl, stirring until well blended.
Remove the knots from the oven while still warm and brush them generously with the Parmesan mixture, coating all sides. Serve immediately. Yield: 10 knots.
Parmesan Knots Recipe
Ingredients
- ¼ cup canola oil
- 3 Tbsp grated Parmesan cheese green can style
- 1 tsp dried oregano
- 1 tsp dried parsley flakes
- ½ tsp garlic powder
- 1 tube 12 ounces refrigerated buttermilk biscuits (Pillsbury Golden Layers Refrigerated Buttermilk Biscuits used)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking sheet. Separate the biscuits and roll each one into a long rope, about 12 inches in length. Tie each rope into a loose knot, tucking the ends underneath to keep the shape neat. Arrange the knots on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 8 to 10 minutes, or until the knots are puffed and evenly golden. While they bake, combine the canola oil, grated Parmesan, garlic powder, oregano, and parsley in a large bowl, stirring until well blended.
- Remove the knots from the oven while still warm and brush them generously with the Parmesan mixture, coating all sides. Serve immediately. Yield: 10 knots.
