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Garlic Knots

Name: Garlic Knots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2-1/2 dozen.
Ingredients: 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

53 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

2-1/2 dozen

Updated: Jan. 07, 2023

These novel garlic knots are handy because they can be made ahead of time and reheated when needed. —Jane Paschke, University Park, Florida

Garlic Knots Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes.
In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

Garlic Knots Tips

Can you use other kinds of dough to make garlic knots?

Pizza dough is great for these garlic knots. Whether you opt for homemade or store-bought, pizza dough will require a slightly longer baking time. Allow them to bake for 13-15 minutes or until golden brown.

How can you make garlic knots your own?

These knots can be tossed in any spice mixture. Add red pepper flakes for a little heat or go for sweet with cinnamon and sugar. Instead of canola oil, you can brush these knots with melted butter for richer flavor, too.

What can you serve with garlic knots?

These garlic knots are made for our best-ever marinara sauce! Or add a little zest by dunking them in our melted garlic lemon butter.

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1 roll: 46 calories, 2g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 1g protein.