Description
Fluffy garlic parmesan knots made fast with refrigerated biscuit dough, ready in 20 minutes and coated in herb butter.
Ingredients
- 1/4 cup unsalted butter, melted
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon kosher salt
- 16.3 ounce tube refrigerated buttermilk biscuits
- Nonstick cooking spray
Instructions
- Preheat your oven to 400 degrees F.
- Line a large rimmed baking sheet with parchment paper or grease it lightly with nonstick cooking spray.
- Whisk the melted butter, grated Parmesan cheese, garlic powder, oregano, parsley flakes, and kosher salt together in a small bowl until well combined.
- Open the tube of biscuits and separate the dough into 8 individual rounds.
- Cut each round in half to create 16 total semi-circles of dough.
- Roll one piece of dough between your hands to form a rope approximately 5 inches long.
- Tie the rope into a simple overhand knot and tuck the loose ends underneath to secure the shape.
- Repeat the rolling and knotting process with the remaining 15 pieces of dough.
- Arrange the knots on the prepared baking sheet with at least 1 inch of space between them.
- Brush the tops of the unbaked knots liberally with half of the prepared garlic butter mixture.
- Bake for 10 to 12 minutes until the knots are golden brown on top and fully cooked through the center.
- Remove from the oven and immediately brush the remaining garlic butter mixture over the hot knots before serving.
Notes
- These knots are perfect for dipping in marinara sauce or serving with soup.
- Using store-bought biscuit dough makes this a quick side dish.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American