Recipe Review: Easy Parmesan Knots

I actually tried these Parmesan knots out awhile back, but am just now getting to posting about them.

These parmesan knots were easy, although I made a few (slight) changes. I used olive oil instead of canola oil and I brushed the knots  before I baked them as well as after. I also used the Safeway deli grated Parmesan instead of Kraft. My rule is cheese should be refrigerated – if it’s not, it’s not cheese. Here I’ve reprinted/rephrased the recipe below and added the pics of my process.

Ingredients:

1 tube refrigerated buttermilk biscuits (below the recipe see my suggestion for next time)

1/4 cup olive oil

3 tbsp grated Parmesan cheese

1/2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried parsley

1. Separate your biscuits and roll each one into a rope/snake shape & tie the ropes into knots, tucking the ends under.

2. Combine your oil, parmesan, parsley, oregano, and garlic powder in a small bowl.

3. Place the knots on a greased baking sheet and brush with your oil mixture. Bake at 400 degrees for 8-10 minutes.

4. Remove the knots from the oven and brush with your oil mixture again. Let rest for a few minutes before serving. (These are great warm, but also good the next day!)

These turned out well – my only complaint was that they (surprise, surprise!) tasted too biscuit-y. Next time I make these, I will likely use a store-bought pizza dough or the Pillsbury breadstick dough instead, so that the dough fades into the background a bit more and lets the garlicky goodness shine.

Here, again, is a link to the original blog posting of the recipe.

And here is the link to my original pin in case the pic at the head isn’t working for you, or you can just pin off one of my own images if you want it to lead here to my blog instead. If you were referred here by Pinterest, thanks for visiting!

Lastly, for anyone who is interested, the knots are pictured with Ree Drummond’s Spaghetti with Meat Sauce, which makes frequent appearances at my house since it is so good and makes so much!  I highly recommend it, although I do suggest cutting the recipe in half or even in fourths, unless you are feeding an army – even cutting it in half, I always have multiple jars in the fridge as well as a tub in the freezer.