Buttery Garlic Parmesan Knots (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup unsalted butter, melted
02 -
2 tablespoons freshly grated Parmesan
03 -
¾ teaspoon garlic powder
04 -
½ teaspoon dried oregano
05 -
½ teaspoon dried parsley flakes
06 -
¼ teaspoon salt
07 -
1 (16-ounce) tube refrigerated buttermilk biscuits
# Instructions:
01 -
Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or coat it with nonstick spray.
02 -
In a small bowl, whisk together the melted butter, Parmesan, garlic powder, oregano, parsley, and salt. Set aside.
03 -
Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about ½-inch thick, and tie into a knot, tucking the ends underneath.
04 -
Place the knots onto the prepared baking sheet. Brush each knot with half of the butter mixture. Bake for 8–10 minutes, or until golden brown.
05 -
Remove the knots from the oven and immediately brush them with the remaining butter mixture. Serve warm and enjoy!
# Notes:
01 -
For a richer flavor, use fresh garlic instead of garlic powder.
02 -
Freeze unbaked knots for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the baking time.
03 -
Serve with marinara sauce, ranch dressing, or extra melted butter for dipping.