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In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 32 calories, 2 g fat (trace saturated fat), trace cholesterol, 55 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
Originally published as Parmesan Knots in Quick Cooking March/April 1999, p44
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 Feb. 26, 2013 by njtempe
This is a very holesome tasting addtion to any Italian dish, or even soup. The whole family asked for more when they were all gone
Reviewed on Oct. 14, 2011 by xicota
Great recipe! So easy, and they were a hit at dinner. I replaced the canola oil with olive oil (I might try melted butter next time), used two cans of Grands Home Style biscuits, and baked the biscuits at 375F for about 9 minutes. I'll be making these often!
Reviewed on Aug. 03, 2009 by suegab7
great recipe. easy to do. tastes great.big favorite. will make them more often
Reviewed on May. 22, 2009 by MrsBobbie
This is a great recipe. I served them last night and many wanted the recipe. I baked them a few hours early and heated up in the oven before serving. You must make them!
Reviewed on Feb. 17, 2009 by mis7up
I love this recipe but I don't cut the biscuits at all. The cheap refrigerater biscuits are kind of small any way and I use only 2 cans and re-coat them a 2nd time. I don't even brush them--I dunk the biscuits whole into the oil mix. We love them very much.
Reviewed on Mar. 22, 2008 by r20c24
Reviewed on Mar. 10, 2008 by oeg1kallee
these look quick and easy- will certainly try them
will try these tonight
Reviewed on Mar. 04, 2008 by Marlene Bennett
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