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Parmesan Knots Recipe

Parmesan Knots Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:60 servings


  • 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


  • 1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
  • 2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
  • 3. 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.
  • 4. To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.

Nutritional Facts

1 each: 32 calories, 2g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

Reviews for Parmesan Knots

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debsco98 User ID: 7218754 235824
Reviewed Oct. 28, 2015

"Delicious alwaysa quick goto when I run out of garlic bread"

JenniferMomto3 User ID: 5618202 24073
Reviewed Nov. 18, 2014

"Absolutely delicious!"

ojc0806 User ID: 4482783 25291
Reviewed 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!"

BrendaCrocker User ID: 7431228 24071
Reviewed 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! ;)"

njtempe User ID: 4092638 70337
Reviewed 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"

xicota User ID: 944314 28688
Reviewed 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!"

suegab7 User ID: 3530504 49465
Reviewed Aug. 3, 2009

"great recipe. easy to do. tastes great.big favorite. will make them more often"

MrsBobbie User ID: 3358653 19913
Reviewed 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!"

mis7up User ID: 923248 49461
Reviewed 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."

oeg1kallee User ID: 152044 19911
Reviewed Mar. 10, 2008

"these look quick and easy- will certainly try them"

oeg1kallee User ID: 152044 32631
Reviewed Mar. 10, 2008

"will try these tonight"

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