Description
These Easy Garlic Parmesan Knots are a quick and delicious snack or side, featuring soft buttermilk biscuit dough tied into knots, brushed with a savory garlic Parmesan butter, and baked to golden perfection. Perfect for garlic bread lovers craving a simple homemade treat.
Ingredients
Scale
Garlic Parmesan Butter
- 1/4 cup unsalted butter (melted)
- 2 tablespoons freshly grated Parmesan
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt
Dough
- 1 (16-ounce) tube refrigerated buttermilk biscuits
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) and lightly oil a baking sheet or coat it with nonstick spray to prevent sticking.
- Make Garlic Parmesan Butter: In a small bowl, whisk together the melted butter, freshly grated Parmesan, garlic powder, dried oregano, dried parsley flakes, and salt until well combined. Set aside half for brushing after baking.
- Prepare Dough Knots: Halve each of the 8 refrigerated buttermilk biscuits to create 16 pieces. Roll each piece into a 5-inch long rope approximately 1/2-inch thick. Tie each rope into a knot, tucking the ends under to secure.
- Brush and Bake: Arrange the knots on the prepared baking sheet. Brush each knot generously with half of the prepared garlic Parmesan butter. Bake in the preheated oven until golden brown, about 8 to 10 minutes.
- Final Touch and Serve: Once baked, remove the knots from the oven and immediately brush them with the remaining garlic Parmesan butter. Serve warm for the best flavor and texture.
Notes
- Use refrigerated buttermilk biscuit dough for quick preparation without making dough from scratch.
- Brush knots with butter mixture immediately after baking to enhance flavor and moisture.
- Serve these knots fresh and warm for optimal softness and taste.
- For extra cheesy flavor, sprinkle additional Parmesan just before serving.
- Storage: Keep leftovers in an airtight container and reheat in the oven to restore crispiness.
