Garlic Knots with Biscuit Dough

Garlic Knots with Biscuit Dough

Soft, buttery garlic knots made with refrigerated biscuit dough and simple garlic butter. Ready in about 20 minutes and perfect for pasta night, soup dinners, or easy family meals.

Author:

Andi Anne

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Prep: 10

Cook: 12

Total: 22

Serves: 8 knots

Ingredients

▢ 1 tube refrigerated biscuit dough
▢ ¼ cup melted salted butter
▢ 2 Tbsp grated Parmesan cheese
▢ ½ tsp garlic powder
▢ 1 tsp Italian seasoning

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Separate the biscuit dough and roll each piece into a 5–6 inch rope. Tie into a knot, tuck the ends underneath, and place on the prepared baking sheet.
In a small bowl, mix ¼ cup melted butter, ½ tsp garlic powder, 1 tsp Italian seasoning, and 2 Tbsp grated Parmesan cheese.
Brush half of the butter mixture over the knots. Bake for 15–18 minutes, until the tops are golden brown.
Brush with the remaining butter mixture and serve warm. Sprinkle with extra Parmesan if desired.

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Notes

Brush twice for best flavor. Brushing before and after baking creates rich, buttery garlic knots.
Do not overbake. Pull them out once lightly golden to keep the centers soft.
Serve warm. Garlic knots taste best fresh from the oven.
Use parchment paper. Prevents sticking and makes cleanup easier.
Add marinara for dipping. Gives a classic pizzeria-style finish.

Storage

Fridge: Store in an airtight container up to 3 days.
Freezer: Freeze baked knots up to 2 months.
Reheat: Warm in a 350°F oven for 5–8 minutes until heated through.
Microwave 10–15 seconds for softer knots.

Nutrition

Nutrition info is auto-calculated and meant to be an approximation only.

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