As an accompaniment to my spaghettti with mushrooms and garlic I decided to try a recipe from the lastest Taste of Home magazine for parmesan knots. This recipe uses refrigerated buttermilk biscuit dough (I used Pillsbury) as the base for the knots, which makes these easy and quick to bake up.
They taste great, like a crispy garlic bread. They’d be perfect for appetizers, a snack or a side dish.
Adapted from Taste of Home magazine, August/September 2009
Makes 2 1/2 dozen
1 tube (12oz) 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
Cut each biscuit into thirds. Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400F for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
The only thing I did differently in making these was that I used olive oil intead of canola oil to toss the knots with.