Wednesday, August 15

Easy Peasy Garlic Parmesan Knots

This recipe contains pre-made dough for biscuits, and Parmesan from the little green can. I'm taking lots of shortcuts lately. Normally I would be ashamed. Not today my friends, not today! These are so delicious warm from the oven, and they take 15 minutes or less to make!

I'm still on my comfort foods craving kick, and last night my mind was filled with the memory of big plates of my grandmothers spaghetti. I'm also still on a "this meal is not complete without crafty little sides" kick, so my mind next wandered to a post I saved for garlic knots. The mister loooves garlic. And I love when the mister loves his dinner!

Pair these with spaghetti, smothered in a thick meaty red sauce, as a side to a big hearty salad, as a crowd pleasing finger food for BBQs, or even a pretty alternative to buttered rolls with a seafood dish.

Easy Peasy Garlic Parmesan Knots
(adapted from Real Mom Kitchen)

Makes 8 Knots
  • 1 16oz tube buttermilk biscuits 
  • 3 Tbsp butter (salted or unsalted)
  • 3 Tbsp Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano

Preheat your oven to 375 degrees.
  1. Take the biscuits and roll into long ropes, about 12" long (You can eyeball this, I didn't measure mine at all). Don't bother with a rolling pin, pretend you're in kindergarten again, rolling Play-Doh snakes in between your palms!
  2. Tie the ropes into knots and tuck the ends underneath. (I forgot the tuck-under step, as you can see in the photos.)
  3. Bake for 12 minutes. Keep an eye on them and remove when the tops are golden brown. Depending on your oven this could take more or less time.
  4. While they still have about a minute or so left in the oven, melt butter in a small microwaveable dish. Add the remaining ingredients.
  5. Brush warm knots with the butter mixture and do your best to resist the urge to stand over the counter eating every, last, one.
If you have left over butter mixture, don't throw it out! Pour it into a little dish and after it solidifies again spread it on toast, buns, other biscuits, over veggies etc. It's delicious!


  1. Forget saving the extra butter mixture for later use, put it in a small dipping bowl and use it as a dip while eating the knots :-)

  2. Why does the original recipe says it makes 10 knots and your recipe says 8?

    1. Mine makes 8 because of the tube of biscuits I ended up using. I assume the original recipe used a container that had 10 biscuits instead. The recipe will make more or less, there's certainly enough of the butter mixture to brush the knots with, just depends on what tube you buy as to how many you end up with.