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.
Parmesan Knots
Adapted from Taste of Home magazine, August/September 2009
Makes 2 1/2 dozenIngredients
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 flakesMethod
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.
yum! those look great! i will definitely have to try this recipe
I’m pregnant and after seeing this post I just HAD to make them (=.
they are great at 2 am.
Awesome! I eat these every time we go get pizza and have always wondered how they do them. Thanks! Looks like we will be eating garlic knots tonight
Yummy! I will definitely have to try these next time I make pasta. I think my daugther will love these – thanks!
Very good! I dipped the dough in the oil mixture after I tied the knots, then added a little bit of sea salt to the tops of them. I also used olive oil instead of canola. Will make these again!