Biscuit Garlic Knots
Biscuit Garlic Knots are unbelievably easy to make, but consider yourself warned: with tender, buttery biscuit dough and the most irresistible garlic Parmesan seasoning, you may find you want to eat the entire batch. No yeast, no rising, fully done in about 25 minutes. Semi-homemade never tasted so good.
Garlic Knots Worth Cheating For.
Although I would love to bake all our bread from scratch, I unfortunately don’t find that realistic at this point in our family life. These biscuit garlic knots are a kind of halfway house: they are decidedly semi-homemade, enlisting refrigerated biscuit dough to skip all the commitment of yeast, but I consider them at least a half-step above the processed garlic knots that whisper to me from the freezer aisle.
At a minimum, they are infinitely more delicious. The biscuit dough, rolled and looped, yields a flaky and tender interior. A generous sweep of a buttery Parmesan herb mixture takes all the guesswork out of delivering that irresistible garlicky flavor. These might be half cheating, but the end result is easy to love.
Ingredient & Substitution Notes:
- One tube refrigerated buttermilk biscuit dough. Sometimes a shortcut carries the day.
- For the coating: butter, grated Parmesan, garlic powder, dried oregano, and dried parsley flakes.
- Flaked sea salt, for sprinkling. Kosher salt works well, too, or you can just mix a pinch of table salt into the butter mixture if that’s what you have.
I can’t take personal credit for the idea to transform biscuit dough into garlic knots; I first saw the idea here, but believe it may have originated here. In any event, my role is simply to pass on this exquisite knowledge.
How To Make Garlic Knots from Biscuits:
Form the biscuit dough into small garlic knots. Cut each round biscuit in half, then roll the half moon into a thin rope about 6″ in length. Loop each rope into a single knot in the middle, then tuck one loose end into the center on top, and the other loose end into the center on the bottom. Don’t worry if they’re a little uneven. Arrange the shaped knots with space between them on a large lined baking sheet.
Melt the butter in a small bowl or liquid measuring cup, then stir in the Parmesan, garlic powder, dried oregano, and dried parsley. Use a pastry brush to spread this mixture over each garlic knot, using about 3/4 of the mixture in all. Sprinkle lightly with flaked sea salt or kosher salt.
Bake for 8-10 minutes at 400 degrees F. The knots should be golden brown on top. Remove from the oven and brush each knot lightly with the remaining butter Parmesan mixture.
All that’s left to do is to try not to eat them all. At least not by yourself in one sitting. 🙂
Serving Suggestions:
Pair these garlic knots with marinara or your favorite pizza sauce for an appetizer that is guaranteed to make you the most popular hostess on the block.
Biscuit dough garlic knots also make a delicious side dish to any Italian or Italian-inspired meal, like creamy tomato tortellini soup, Italian chickpea soup, creamy Italian sausage pasta, or a simple skillet of white wine or oregano chicken breasts.
Related Recipes:
If you are craving something similar to these garlic knots but fully homemade, you will love these miracle one hour breadsticks. They are still really quick (really!) but fully from scratch.
Other favorite home-baked breads include this no-knead Dutch oven seeded bread, homemade hamburger buns, and from-scratch whole wheat pita. The pita, in particular, is life-changing and has ruined my whole family on store-bought!
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Biscuit Garlic Knots
Ingredients
- 3 Tablespoons butter
- 2 Tablespoons grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- flaked sea salt for sprinkling
- 1 (16 ounce) tube refrigerated buttermilk biscuit dough
Instructions
- Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper or a silicone mat and set aside.
- Melt the butter in a small bowl or liquid measuring cup, then stir in the Parmesan, garlic powder, oregano, and parsley. Set aside.
- Open the biscuits and cut each one in half, so you have 16 pieces of dough. Gently press and roll each piece into a rope about 6 inches in length, then loop and tie each rope into a knot, tucking both loose ends into the center. Arrange the tied knots on the prepared baking sheet with space between them.
- Generously brush the top of each knot with the seasoned butter mixture, using about 3/4 of the butter mixture in all, then lightly sprinkle each knot with sea salt.
- Bake for 8-10 minutes, until knots are puffy and golden brown on top.
- Remove from the oven, brush lightly with the remaining butter mixture, and serve right away. Enjoy!
