Total TimePrep/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.
Nutrition Facts1 each: 32 calories, 2g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.
Oct 28, 2015
Delicious alwaysa quick goto when I run out of garlic bread
Nov 18, 2014
Jan 6, 2014
Delicious! Made with soup my son didn't touch the soup and usually that is one of his favorites. He kept sneaking more rolls instead!
Oct 4, 2013
I agree with xicota- the time and temp for this recipe is NOT accurate, if you follow the directions--they will be hard and burnt! 375 for 8-9 mins is GREAT! ENJOY them often. I've also substituted Pillsbury Crescent Roll refrigerated dough (one crescent piece per KNOT) and made LARGER Garlic Parmesan Knots! Excellent with Soups and Chili's Mmmmm...Good Eatin! ;)
Feb 26, 2013
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
Oct 14, 2011
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!
Aug 3, 2009
great recipe. easy to do. tastes great.big favorite. will make them more often
May 22, 2009
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!
Feb 17, 2009
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.
Mar 10, 2008
these look quick and easy- will certainly try them
Follow along as we show you how to make these fantastic recipes from our archive.