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Parmesan Knots

 Parmesan Knots
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.
60 ServingsPrep/Total Time: 20 min.


  • 1/2 cup canola oil
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Dash pepper
  • 3 tubes (12 ounces each) refrigerated buttermilk biscuits


  • In a small bowl, combine the oil, cheese, parsley, oregano, garlic
  • powder and pepper; set aside.
  • Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in
  • a loose knot. Place on greased baking sheets.
  • Bake at 400° for 8-11 minutes or until golden brown; immediately
  • brush with the Parmesan mixture. Serve warm or freeze for up to 2
  • months.
  • To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.
  • Yield: 5 dozen.
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.