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Garlic Parmesan Knots

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Garlic parmesan knots are so easy to make. A tube of refrigerated biscuit dough is tied into knots and topped with melted butter, parmesan, and dried herbs. These biscuits couldn’t be simpler!

Serve these biscuits with homemade bacon and squash soup, or instant pot chicken chili. These are the perfect easy side dish to serve with Thanksgiving turkey and our favorite holiday side dishes.

Close up of garlic parmesan knots stacked on top of eachother.

Why We Love This Recipe

  • There’s no need to make biscuits from scratch! This easy recipe requires just a few simple ingredients including a tube of refrigerated biscuit dough, some butter, spices and parmesan cheese.
  • These biscuits are soft and doughy with a buttery herb flavor. They taste great when served with soup or pasta dishes.
  • This recipe is perfect if you’re short on time, taking only 12-15 minutes to bake.
  • We love simple and savory baked goods including our herbed quick bread recipe, the easiest twisted pizza breadsticks, and the bacon and cheese muffin biscuits.
Recipe ingredients on counter including bowl of butter, bowl of spices, refrigerated biscuits, and bowl of parmesan cheese.

Recipe Ingredients

BISCUIT DOUGH: A tube of refrigerated country biscuit dough is perfect for this recipe. I used the Pillsbury brand which is the most common one available at the majority of grocery stores. It is important to grab a biscuit dough to get the right texture for the parmesan knots.

ADDITIONS: With just a few additions, these knots will have lots of flavor using melted butter, grated parmesan cheese, garlic powder, dried oregano, dried parsley and salt.

Four images together including sliced dough and a ruler. Second image is dough tied into a knot. Third image is knot with edges tucked under to form an round ball. Fourth is uncooked round knots on a baking sheet.

How To Make Garlic Parmesan Knots

Here’s a quick overview of this recipe with full instructions in the recipe card at the bottom of this post.

  1. Roll each piece of refrigerated biscuit dough into a thin strip. Tie it into a knot and tuck the ends underneath until it forms a ball.
  2. Brush the top with a combination of melted butter, parmesan cheese, garlic powder, dried oregano and dried parsley. Bake until golden brown, brushing the tops with the melted butter mixture halfway through.

Leftover knots can be stored in an airtight container in the fridge and reheated in the oven or microwave.

Piled garlic parmesan knots in a basket with a kitchen towel underneath.

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Garlic Parmesan Knots

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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 8 knots



  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
    A baking sheet lined with parchment paper.
  • Roll each piece of dough into a thin 10" strip. Tie the strip into a knot, then tuck the two ends underneath. This will form a round knot.
    Three images of raw biscuit dough. First is rounds of the dough with a ruler beside. Second is dough tied into a knot. Third is dough ends wrapped so it forms a round ball.
  • Place each dough knot onto the baking sheet.
    Raw dough on a baking sheet.
  • Add melted butter, parmesan, garlic powder, dried oregano, dried parsley and pepper to a medium bowl.
    Two images of a white bowl. First with melted butter, parmesan and herbs. Second with ingredients mixed together.
  • Brush half of the melted butter mixture onto each dough knot. Bake for 10-14 minutes.
    Uncooked garlic parmesan knots on a baking sheet.
  • Halfway through baking, remove the pan from the oven and brush the tops with the last half of the melted butter mixture.
    Garlic parmesan knots on a baking sheet.
  • Bake until tops are golden brown and dough is fully baked through.
    Baked garlic parmesan knot biscuits on a baking sheet.


Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 172mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

The nutritional information provided is an estimate and is per serving.

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