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“These novel knots are handy because they can be made ahead of time and re-heated when needed.” —Jane Paschke, University Park, Florida.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 knot equals 46 calories, 2 g fat (trace saturated fat), trace cholesterol, 105 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Originally published as Parmesan Knots in Taste of Home August/September 2009, p22
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Sep. 13, 2011 by lindamduke
Great quick and easy biscuits. I added more garlic but we love garlic.
Reviewed on Sep. 13, 2011 by grnwillow
I have made these several times, and they are a hit every time. I add Asiago cheese to it for a deeper flavor, and they disappear. A keeper!
Reviewed on Jun. 26, 2011 by lisasclark
Great alternative to biscuits. We found the flavoring to be light and I may play with sharper cheeses next time. Will definitely make again.
Reviewed on May. 27, 2011 by Kimber Skimber
I've taken this recipe to family and church gatherings. It's always been a hit. No matter how much I make, I never bring any leftovers home!
Reviewed on Mar. 18, 2011 by sheiladiaz
These little parmesan knots were a hit with everyone in my family. They have been asking for them every night since I first made them. They are super easy to make and the recipe can easily be altered to better suit your taste. This recipe is definitely a keeper.
Reviewed on Feb. 07, 2011 by twoandmom
Made these on a SNOW DAY!! kids loved rolling the biscuits!! They tasted GREAT definatley a NEW get together MUST!!!!
Reviewed on Dec. 28, 2010 by dmgiblin
These were so quick and easy and tasted delicious! Definitely adding to my cookbook.
Reviewed on Dec. 23, 2010 by PPW
While these were easy to make, I would make many changes. MORE Crushed Garlic would be better. A good start to these, but needs improvement. :-(
Reviewed on Dec. 22, 2010 by Sam244
Super easy and good. I used pilsbury simply... buttermilk bisuit dough, and .5 oz asiago cheese, and it was 52 cal per knot, which is a little different from the nutrition info but not by much. It was a little hard to coat the biscuits, it might work better to put the biscuits in the bowl then cover them with the already mixed ingredients.
Reviewed on Dec. 21, 2010 by cee-jay
These look simple and good. How well do they freeze?
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