Description
Nothing beats the aroma of garlic and butter wafting from the oven. These soft, fluffy knots coated in a savory garlic-Parmesan glaze are your ultimate crowd-pleaser. Using refrigerated biscuit dough, they’re just 20 minutes away from homemade bread perfection. Game night, pasta night, or solo indulgence—these knots deliver every time.
Ingredients
Knots:
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2 (16 oz) tubes refrigerated buttermilk biscuits
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1/2 cup unsalted butter, melted
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1/4 cup freshly grated Parmesan cheese
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1 1/2 tsp garlic powder
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1 tsp dried oregano
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1 tsp dried parsley flakes
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1/2 tsp salt
Optional Dips:
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Marinara sauce, ranch, or garlic aioli
Instructions
1. Preheat & Prep:
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Oven: 400°F (200°C)
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Line a large baking sheet with parchment paper
2. Shape the Knots:
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Cut each biscuit in half
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Roll each half into a 6-inch rope
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Tie into a loose knot and place ~1 inch apart on the baking sheet
3. Bake:
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8–10 minutes until golden brown
4. Make Garlic Butter Sauce:
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Melt butter, whisk in Parmesan, garlic powder, oregano, parsley, and salt
5. Toss Knots:
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Immediately after baking, toss hot knots in the butter mixture until fully coated
6. Serve:
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Pile on a platter or bowl
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Serve with your favorite dipping sauce
Notes
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Make Ahead: Shape and refrigerate up to 4 hours; reheat butter before tossing
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Sticky Dough: Lightly flour hands or use cooking spray
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Reheat Leftovers: Air fryer 350°F for 2–3 min or oven 350°F for 5–7 min
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Fresh Garlic: Can substitute 1 small clove, sauté lightly to avoid bitterness
Nutrition
- Calories: 110 kcal Approx. per knot
- Fat: 7 g
- Carbohydrates: 9 g
- Protein: 2 g