Easy Parmesan Garlic Knots

There’s something magical about the smell of garlic and butter wafting from the oven. I remember the first time I tried making garlic knots—I was in college, living in a cramped apartment with one baking sheet and a dream of making my kitchen smell like an Italian restaurant. What came out of the oven wasn’t perfect, but it was enough to hook me. Since then, I’ve refined the process into this ultra-simple, flavor-packed version anyone can make.

This easy sheet pan dinner side is a lifesaver on hectic weeknights and the perfect way to make a meal feel a little extra special. Whether you’re cooking spaghetti, soup, or just reheating leftovers, these lemon herb-inspired Parmesan garlic knots bring freshness, warmth, and comfort to your plate.

Why This Recipe is Special

What sets this lemon herb garlic knot recipe apart is its simplicity. You don’t need yeast, proofing time, or even fancy flour—just a can of biscuit dough and a few pantry staples. It’s great for beginner cooks because:

• It’s nearly foolproof: You don’t have to worry about rising or kneading dough.
• It’s quick: Done in under 25 minutes, start to finish.
• It’s adaptable: Swap out herbs, change the cheese, or go vegan in a pinch.
• It’s healthy-ish: You control the butter and cheese, and the garlic offers natural health benefits like heart support and immune-boosting power.

Ingredients and Preparation

Here’s what you’ll need and how each ingredient contributes:

• Refrigerated biscuit dough – This is your shortcut hero. It bakes up fluffy inside with a golden crust, mimicking homemade dough without the hassle.
• Melted butter – Adds richness and helps the knots brown beautifully. You can sub with olive oil for a slightly healthier or dairy-free version.
• Garlic (fresh or powdered) – Brings that irresistible savory punch. Fresh gives the best flavor, but powder works well in a pinch.
• Parmesan cheese – Delivers a nutty, salty finish that melts into the butter. You can use Pecorino Romano for a sharper taste or even nutritional yeast for a dairy-free version.
• Dried Italian herbs (like oregano and basil) – Adds aromatic depth and that classic pizzeria flair.
• Optional: Lemon zest or a squeeze of lemon juice – This brightens the butter and adds a subtle tang that cuts through the richness.

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2: Pop open the biscuit dough can and separate the individual biscuits. Cut each one in half for smaller knots or leave whole for jumbo-style.

Step 3: Roll each dough piece into a rope about 6 inches long, then gently tie it into a loose knot. Tuck the ends underneath if they stick out too far.

Step 4: In a small bowl, melt the butter and stir in minced garlic, herbs, and a touch of lemon zest or juice if using.

Step 5: Brush each knot generously with the garlic butter mixture and place them evenly spaced on the baking sheet.

Step 6: Bake for 12–15 minutes or until golden brown and cooked through. If you’re unsure, break one open—it should be fluffy inside, not doughy.

Step 7: While still warm, brush the tops with any remaining garlic butter and sprinkle with grated Parmesan. Serve hot.

Beginner Tips and Notes

• If the knots brown too quickly on the top but are still doughy inside, loosely cover them with foil and bake for a few more minutes.
• Overcooked garlic can get bitter, so if you’re using fresh garlic, don’t let it burn—add it late in the butter melt.
• To prep quickly, mix the butter and seasonings while the oven preheats, and roll all knots at once before brushing.
• Don’t overwork the dough when rolling—it can get tough. Just a quick stretch and twist will do.

Serving Suggestions

These garlic knots are a perfect match for:

• Classic pasta dishes like spaghetti marinara or fettuccine Alfredo.
• Soups and stews—especially tomato basil or creamy mushroom.
• Dipping sauces like marinara, ranch, or garlic aioli.

Storage Tips:

• Store leftovers in an airtight container at room temp for up to 2 days.
• Reheat in the oven or air fryer at 350°F for 3–5 minutes to bring back crispiness.
• You can also freeze them for up to a month—just wrap individually and reheat straight from frozen.

Let’s Hear From You

I hope this beginner-friendly take on easy sheet pan garlic knots makes its way into your regular rotation. It’s one of those recipes that looks fancy, tastes amazing, and takes almost no effort—perfect for beginner cooks and seasoned home chefs alike.

If you try it, let me know how it turned out! Did you add extra cheese? Try rosemary instead of Italian herbs? Drop a comment below and share your twist. Your feedback inspires more easy and quick and healthy meals like this one.

FAQ About Parmesan Garlic Knots

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