A quick-and-easy recipe for garlic knots that are extremely flavorful. They are a big hit at parties and get-togethers.
You can alter this recipe by reducing or adding more garlic, using a different type of dough, etc.
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 MoreYes, the recipe is easy and convenient but WAY TOO SALTY. IF I make it again, I will totally eliminate the salt and cut the rosemary in half, if not more. I would also use a parchment-lined pan. As another reviewer stated earlier, a sprinkling of parmesan is really good as soon as they come out of the oven. BTW, I would also increase the baking time to 15-18 minutes at mid-oven. They have a tendency to not completely bake in the center if left in for less time.
Read MoreYes, the recipe is easy and convenient but WAY TOO SALTY. IF I make it again, I will totally eliminate the salt and cut the rosemary in half, if not more. I would also use a parchment-lined pan. As another reviewer stated earlier, a sprinkling of parmesan is really good as soon as they come out of the oven. BTW, I would also increase the baking time to 15-18 minutes at mid-oven. They have a tendency to not completely bake in the center if left in for less time.
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.
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!
