Ropes of dough made from refrigerator biscuits, tied in a knot and baked, finished with a seasoned blend of butter and olive oil and a sprinkle of Parmesan cheese.
Garlic Parmesan Knots
It's very rare that I use canned biscuits on a regular basis for biscuits.
I understand people love them, and yeah, they make quick biscuits for sure, but personally I prefer to make my own biscuits from scratch for biscuit consumption. There's just no comparison.
And trust me, even if you think you can't make a proper biscuit, with the right tips you 100% can, and truly, the more you make them, the faster you get and the easier it becomes.
Now, when it comes to canned biscuits, like canned crescents, I do like using them in certain other recipes for sure.
By the way.... I'm interrupting the post here to remind you that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!For instance, they make great, quick shortcut dumplings for a batch of chicken and dumplings, or in a breakfast casserole, those goodie filled biscuit cups, as a substitute crust for some apple hand pies, or for pizza crust for individual pizzas, a topping for chicken stew, or pot pie or a rustic chuckwagon casserole, to make a wide variety of pull apart monkey breads, cheater doughnuts and fruited biscuits.
And... these wonderful garlic knots!
Now, y'all know I'm all about scratch cooking so yes, you could certainly make a homemade dough to make garlic knots, but I'm also all about shortcuts, and these are an excellent candidate for that, especially if you're like me and not much of a baker.
They're a great bread side anytime, but especially for so many of those belly warmin' soups, stews, chili and gumbos, and all our other favorite fall and winter dishes.
Here's how easy it is to make these easy Garlic Parmesan Knots.
Preheat oven to 450 degrees F. I'm using a (1 pound) can of 8-count Great Value jumbo flaky biscuits for these garlic knots pictured, though you can use any kind of refrigerated biscuits. How many and what size garlic knots you get will depend on the size, count and type refrigerated biscuits you use.
Cut biscuits in half and roll each half into a rope about 6 inches in length.
Or just long enough to tie into a knot.
Place knots onto a parchment paper or Silpat covered baking sheet, spacing about 1-inch apart. Tuck the ends under for a more rounded uniform knot if you prefer.
I also prefer these on the softer side, so I wait to brush them with the oil and butter mixture when they come out of the oven. You can brush them before you bake them also, for a crispier and more browned knot.
Bake at 450 degrees F for about 6 to 8 minutes or until golden brown.
Meanwhile, combine the butter and olive oil with all of the remaining ingredients except cheese; set aside.
When knots are lightly browned, remove them from the oven.
Brush with the olive oil mixture. Grate or sprinkle Parmesan cheese over the top of rolls; serve warm or at room temperature.
Serve these bite sized jewels as a side to spaghetti, casseroles, just about any main dish, or all on their own as an appetizer or snack, served alongside a favorite dipping sauce, like my easy homemade marinara dipping sauce or sweet and spicy Rotel sauce.
For more of my favorite breads and biscuits, check out this collection on my website!
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