A quick-and-easy recipe for garlic knots that are extremely flavorful. They are a big hit at parties and get-togethers.

St3ph

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 knots
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.

  • Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.

  • Bake in the preheated oven until golden brown, about 15 minutes.

Cook's Note:

You can alter this recipe by reducing or adding more garlic, using a different type of dough, etc.

Nutrition Facts

132 calories; protein 1.7g; carbohydrates 11g; fat 9.2g; cholesterol 0.2mg; sodium 331.6mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/09/2020
So good! I used a small can of biscuits and just rolled them up and then stretched them out lengthwise. I followed the recipe for the seasoning and then once they were done baking I took it out while it was hot and sprinkled Parmesan cheese on top that was the icing on the cake! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/09/2020
So good! I used a small can of biscuits and just rolled them up and then stretched them out lengthwise. I followed the recipe for the seasoning and then once they were done baking I took it out while it was hot and sprinkled Parmesan cheese on top that was the icing on the cake! Read More
Rating: 4 stars
03/30/2019
3.30.19 I bought a 10.2 oz can of Pillsbury Butter Tastin Grands which had 5 jumbo biscuits so I just cut them in half and ended up with 10 knots instead of 12. The biscuit dough is very elastic so when you roll it out and stretch it it tends to spring back. It was next to impossible to get a 6 strip which sure would have made it easier to tie a knot in the center. Now about tying that knot there must be a learning curve involved because what I ended up with was not pretty but they did taste quite good. The oil mixture is a very nice blend of ingredients and don t worry about the chili powder like I did because it doesn t overpower. Just keep in mind that you re using a biscuit for quick preparation so don t expect them to taste totally like a roll but I got no complaints serving them with dinner. (Just don t tell anybody you started with canned biscuits and they may not figure it out!) I will make this recipe again and just maybe with a little practice I can get those knots looking a little better. St3ph thanks for sharing your recipe it's an interesting one. Read More
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