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–+ servings

Garlic Parmesan Knots

Author: Andi Anne

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Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Serves: 8 knots

Ingredients 

  • 1 tube refrigerated biscuit dough
  • 4 Tbsp melted butter
  • 2 Tbsp grated parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ¼ tsp salt

Instructions

  • 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.
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Nutrition

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

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

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