Parmesan Knots

4.6
(202)

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.

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

  1. In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

  2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.

  3. 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.