Quick Garlic Knots
Quick Garlic Knots are made with canned biscuit dough and smothered in a garlic parmesan butter. They take minutes to make and less than 20 minutes to bake! Serve them as a side with any meal, Thanksgiving side dish, or Christmas dinner!
Servings: 16 garlic knots
Ingredients
- 1 16 oz. can buttermilk biscuits
- 1/4 cup salted butter melted
- 3 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 tablespoon fresh or dried parsley finely chopped
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Remove biscuits from can and cut each biscuit in half. There should be 16 biscuit halves total. Roll each half to a 7-8 inch rope, tie into a knot, and place on baking sheet.
- In a small bowl, mix together melted butter, parmesan cheese, garlic powder, salt, pepper, Italian seasoning, and parsley until combined.
- Brush each knot with half of the butter mixture. Place in the oven and bake for 15-18 minutes until knots are lightly golden brown. Brush the remaining butter mixture on the knots (if the butter has hardened, warm in the microwave). Serve immediately and enjoy!
Notes
Recipe Notes:
- To-Store: Store in an airtight container or large ziplock bag on the counter for up to 5 days. To warm, place in the microwave, oven, or an air fryer for a few minutes. Heat just until warmed and soft. Be careful not to overhear the knots in the microwave as they can become chewy.
- Freezer-Friendly: Place in a ziplock bag once they have baked and cooled completely. Remove as much air as you can from the ziplock bag and freeze for up to 3 months. When ready to enjoy, thaw the rolls in the refrigerator or at room temperature on your counter. Reheat in a 300 degree F oven until warmed, about 10 minutes.