Monday, September 30, 2013

Easy Parmesan Knots

So simple...yet delicious.  No one will know they came from a can.

1 tube (12 oz) refrigerated buttermilk biscuits (I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 TBS grated Parmesan cheese 
1/2 tsp garlic powder
1 tsp dried oregano (I used dried basil)
1 tsp dried parsley flakes

Roll each biscuit into a 12 inch rope and tie into a knot; tuck ends under.

Place 2 inches apart on a greased baking sheet.  Bake at 400 degrees for 8-10 minutes or until golden brown.

In a bowl, combine the remaining ingredients; brush the warm knots with the butter mixture.

Makes 10 knots


No comments:

Post a Comment