Recipes Parmesan Knots 4.6 (202) 148 Reviews 25 Photos 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. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 25 25 25 25 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 60 Yield: 60 servings Ingredients ½ cup vegetable oil ¼ cup grated Parmesan cheese 1 ½ teaspoons dried parsley flakes 1 ½ teaspoons dried oregano 1 teaspoon garlic powder 1 dash Dash pepper 3 (12 ounce) cans refrigerated buttermilk biscuits Directions In a small bowl, combine 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 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. I Made It Print