Description
These buttery Garlic Parmesan Knots are a quick and easy side perfect for beginner cooks. Made with refrigerated biscuit dough, they’re fluffy, flavorful, and ready in under 20 minutes.
Ingredients
Scale
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan cheese
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley flakes
- ¼ teaspoon salt
- 1 (16-ounce) tube refrigerated buttermilk biscuits
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or coat it with nonstick spray to prevent sticking.
- Make the garlic butter: In a small bowl, combine the melted butter, parmesan cheese, garlic powder, oregano, parsley flakes, and salt. Mix well and set aside for brushing.
- Shape the knots: Open the biscuit dough and separate the biscuits. Cut each biscuit in half, giving you 16 pieces. Roll each into a 5-inch rope and tie it loosely into a knot, tucking the ends underneath.
- Brush and bake: Place the knots evenly on the baking sheet, leaving a little space between them. Brush each one generously with half of the garlic butter mixture, then bake for 8–10 minutes until golden brown and puffed.
- Finish and serve: As soon as they come out of the oven, brush the hot knots with the remaining garlic butter. Serve warm for best flavor and texture.
Notes
- For extra cheesy flavor, sprinkle additional parmesan on top before baking. You can stuff the knots with small cheese cubes or sliced pepperoni before tying for a fun variation. If using pizza dough instead of biscuit dough, allow a bit more baking time as it may cook slower. Fresh herbs like chopped parsley or basil make a flavorful finishing touch if sprinkled on just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 knot
- Calories: 100
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg