Garlic Knots Recipe
Garlic Knots Recipe photo by Taste of Home

Garlic Knots Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup canola oil
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes

Nutritional Facts

1 each: 46 calories, 2g fat (trace saturated fat), trace cholesterol, 105mg sodium, 6g carbohydrate (trace sugars, trace fiber), 1g protein Diabetic Exchanges:1/2 starch, 1/2 fat


  1. Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake 8-10 minutes or until golden brown.
  2. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.
Originally published as Parmesan Knots in Taste of Home August/September 2009, p22

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Reviewed Dec. 28, 2015

"Not great the second day"

Reviewed Oct. 22, 2015

"Quick and tasty!"

Reviewed Apr. 2, 2015

"Nothing special. Puffy, empty calories."

Reviewed Feb. 28, 2015

"These are a nice change from ordinary biscuits. I rolled the dough rope in the oil/spice mixture before I put it on the baking sheet. I used only 1/2 teaspoon of oregano so it wasn't overpowering. Very good."

Reviewed Feb. 9, 2015

"Haven't made these yet, but rating a "5" because I have pick one...Do you toss the uncooked dough in the dressing first, or bake them first? I would think the seasonings would stick better if coated before they went in the oven?"

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