Parmesan Knots

By newbaucher

In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal.

Ingredients

• 1/2 cup canola oil
• 1/4 cup grated Parmesan cheese
• 1-1/2 teaspoons dried parsley flakes
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Dash pepper
• 3 tubes (12 ounces each) refrigerated buttermilk biscuits

Preparation

Step 1

In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.