Easy Garlic Parmesan Knots
These easy garlic Parmesan knots are the perfect bite with a soft, warm center and a slightly crispy, buttery garlic outside.
Equipment
- 2 round cake pans
Ingredients
- 1/4 cup unsalted butter, melted
- 3/4 tsp garlic powder
- 1/2 tsp dried oregano
- 3/4 tsp dried parsley
- 1/8 tsp salt (or to taste)
- 2 tbsp fresh Parmesan, grated fine
- 1 can ready-to-bake buttermilk biscuits
Instructions
- Preheat oven to 400 degrees. Spray two round cake pans with non-stick spray or lightly grease the pans.
- Whisk the melted butter, garlic powder, oregano, parsley and salt together in a small bowl.
- Pop your biscuit can open and separate them, then cut each biscuit in half and roll each section into a 7" inch rope. You can make it a little longer if it's easier for you to tie. Tie into a knot and tuck the ends into the roll.
- Place the knots into the pans and brush with half of the garlic butter mixture. Sprinkle the Parmesan cheese over the top
- Bake the knots for 10-12 minutes or until they are golden brown.
- Remove from the oven and while still warm brush the rest of the garlic butter mixture. You will have to reheat the butter mixture in the microwave to melt it.
- Knots are ready to serve and taste great warm out of the oven.
- NOTES: *If you have any leftovers store in a ziploc bag for 2-3 days for freshness. *The knots can be frozen by wrapping them individually in plastic wrap and then placing in a ziploc bag for up to 3 months.
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