Easy Parmesan Knots

By yollymg

These are easy to make because they start off with a can of refrigerated biscuit dough. However, they look fancy because you shape the dough in a knot. Pretty, yummy and easy. What more could you want? You could do the same thing with your favorite roll recipe too. Just shape the same, bake according to your roll recipe and brush with the oil mixture.

Ingredients

• 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Details

Servings 2
Adapted from realmomkitchen.com

Preparation

Step 1

Cut each biscuit into thirds. (For larger knots do not cut, roll out into 12-in rope.)

Roll each biscuit into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.

It is much easier to just brush jarred basil pesto on flaky layers knots and add parmesan 5 minutes before the biscuits come out.