Easy Parmesan Knots

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.

Easy Parmesan Knots

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)

  • ¼

    cup canola oil

  • 3

    tablespoons Parmesan cheese, grated (I did use the green can stuff)

  • ½

    teaspoon garlic powder

  • 1

    teaspoon dried oregano

  • 1

    teaspoon dried parsley flakes


Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400° F. for 8-10 minutes or until golden brown In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.


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