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Garlic Parmesan Knots

Irresistible Garlic Parmesan Knots Ready in Just 20 Minutes

These Garlic Parmesan Knots are a delightful twist on classic Italian flavors, easy to whip up, and ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 knots
Course: Appetizers
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Knots
  • 1 can Canned Buttermilk Biscuits Use fresh, flaky biscuits for a soft and airy texture.
  • 1/4 cup Unsalted Butter melted; olive oil can be a lighter alternative.
For the Garlic Butter Mixture
  • 1/2 cup Freshly grated Parmesan cheese More intense flavors can be achieved with Pecorino Romano.
  • 1 tsp Salt Adjust to taste, particularly if using salty cheese.
  • 1 tsp Garlic powder Fresh minced garlic works, just use about 1 clove.
  • 1 tsp Dried oregano Italian seasoning is a fine alternative.
  • 1 tsp Dried parsley flakes Fresh parsley is lovely too, just halve the amount.

Equipment

  • Oven
  • Baking tray
  • mixing bowl
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a baking tray with parchment paper for easy cleanup.
  2. In a mixing bowl, combine the melted unsalted butter, freshly grated Parmesan cheese, garlic powder, dried oregano, and salt. Mix until well incorporated.
  3. Take each biscuit and split it in half. Roll each piece into a thin rope approximately 8 inches long, then tie into a knot, tucking the ends underneath.
  4. Using a pastry brush, coat each unbaked knot with half of the garlic butter mixture.
  5. Place the baking tray in the oven and bake the knots for about 8-10 minutes until golden brown.
  6. Brush the remaining garlic butter mixture over the hot knots as soon as they’re out of the oven.

Nutrition

Serving: 1knotCalories: 150kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 320mgPotassium: 20mgSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 0.5mg

Notes

Store leftover knots in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days and reheat to restore warmth and crispness.

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