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Herbed Biscuit Knots

 Herbed Biscuit Knots
Shape these simply seasoned biscuits from Mary Smith of Columbia, Missouri into knots or twists. “They can be baked and then frozen for up to 2 months. Reheat in a 350° oven for 6 to 8 minutes,” Mary says.
10 ServingsPrep/Total Time: 20 min.


  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning


  • Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in
  • a loose knot. Place on a greased baking sheet.
  • Bake at 400° for 9-11 minutes or until golden brown. In a small
  • bowl, combine the oil and seasonings; immediately brush over warm
  • biscuits, repeat. Yield: 20 rolls.
Nutritional Facts: 1 serving (2 each) equals 131 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 409 mg sodium, 16 g carbohydrate, trace fiber, 3 g protein.