Parmesan Knots Recipe
Warm, golden Parmesan knots are brushed with a savory garlic and herb coating that soaks into every soft bite. Made with biscuit dough, they come together quickly and disappear just as fast.
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Servings: 10 knots
Calories: 170kcal
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.
Nutrition
Calories: 170kcal