Easy Garlic Knots
These easy Parmesan Garlic Knots are a quick & easy dinner roll that start with canned biscuits. Brush with Parmesan & oil for a delicious side to any meal.
Servings: 8 rolls
Calories: 348kcal
Ingredients
- 1 tube refrigerated buttermilk biscuits (I used Pillsbury Grands Buttermilk Biscuits)
- 7 Tablespoons Extra Light Olive Oil
- ½ cup Parmesan cheese, grated
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried parsley flakes
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or simply spray with non-stick spray.
- Open biscuit can and separate biscuits. Taking one biscuit at a time, roll into a long 12" rope with the palms of your hands. Tie into a knot, tuck under the ends and place on the prepared cookie sheet. Repeat with remaining biscuits.
- Mix oil, cheese, garlic powder, and herbs in a small bowl.
- Brush knots with half of the oil mixture.
- Bake for 10-12 minutes or until golden brown.
- Brush remaining flavored oil over rolls as soon as they come out of the oven.
- Serve immediately.
Notes
STORE/FREEZE/REHEAT
Store leftover garlic knots in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days.
Freeze cooled garlic knots in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature.
Reheat knots in a 350°F oven for about 5 to 8 minutes or reheat them in an air fryer at 325°F for a few minutes. Brush reheated knots with a little melted butter or olive oil if you want to refresh their flavor and texture.
Nutrition
Calories: 348kcal | Carbohydrates: 29g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 6mg | Sodium: 654mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 0.03mg | Calcium: 90mg | Iron: 2mg
