Biscuit Garlic Knots
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.
Servings: 16 garlic knots
Calories: 125kcal
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!
Notes
Nutrition
Calories: 125kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 294mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg