Garlic Parmesan Knots – buttery garlic knots that come together in less than 20 minutes! No yeast! This recipe uses canned biscuits! It doesn’t get any easier than that! Refrigerated biscuit knots tossed in melted butter, garlic powder, Italian seasoning, red pepper flakes, and parmesan cheese. Easy enough for a weeknight dinner, dinner party, or anytime you need a quick and delicious side dish.
Originally Posted December 8, 2009

Plain Chicken participates in affiliate advertising programs. We may earn a commission when you make purchases through links on our site.
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This RecipeBiscuit Garlic Knots
OMG! These Garlic Parmesan Knots should come with a warning label. They are super easy to make and dangerously delicious! I could eat the whole batch by myself! SO good! Refrigerated biscuit knots tossed in melted butter, garlic powder, Italian seasoning, red pepper flakes, and parmesan cheese. Serve as an appetizer with spaghetti sauce or as a side dish to your favorite pasta!

How to Make Easy Garlic Parmesan Knots
These rolls are effortless to make with only a few simple ingredients. Open a can of refrigerated biscuits. Roll the biscuit dough into a long rope and tie it into a knot. Place knots 2-inches apart on a baking sheet that has been lined with parchment paper. Bake in a preheated oven until golden brown.
In a small bowl, combine melted butter, garlic powder, Italian seasoning, and red pepper flakes. Brush the warm bread knots with the butter mixture and sprinkle with parmesan cheese.
Helpful Tips & Frequently Asked Questions
- I use two cans of the smaller 5-count (6-oz) can of biscuits for a total of 10 knots.
- You can use any size of biscuits that you prefer.
- If you use a (16-oz) can of Pillsbury Grands biscuits, you may need to increase the butter and seasonings.
- Can substitute pizza dough for biscuits.
- Cut dough into strips with a knife or pizza cutter and tie into knots.
- Don’t have Italian seasoning? You can use a combination of parsley, oregano, salt, and basil.
- Can substitute olive oil for melted butter.
- Can Garlic Knots be frozen? Yes. Bake the knots and cool completely and place them in a freezer bag. Store for up to 2 months.
- When you are ready to eat them, remove from the freezer and thaw. Reheat in the microwave.
- Store leftover knots in an airtight container in the refrigerator.

What to Serve with Garlic Parmesan Knots
We LOVE this garlic bread in our house. I always have the ingredients on hand to whip up a batch at a moment’s notice. These knots are great as a side dish to pasta, steaks, casseroles, and chicken. You can also serve as an appetizer and dip the knots into marinara sauce. YUM! Give this easy recipe a try! You won’t be disappointed!
Looking for more ways to enjoy this garlic bread? Here are some popular recipes from the website:
Million Dollar Stuffed Shells
Million Dollar Stuffed Shells – hands down the BEST stuffed shells EVER! Jumbo shells stuffed with cottage cheese, cream cheese,…
Steakhouse Pork Bites
Steakhouse Pork Bites Recipe – hands down the BEST pork tenderloin I’ve ever eaten! Only 4 ingredients and ready to…
Pasta Carrabba
Pasta Carrabba Copycat Recipe – copycat recipe from our favorite restaurant! Italian grilled chicken over Alfredo with peas and mushrooms…
Baked Pink Sauce Pasta Recipe
Baked Pink Sauce Pasta Recipe – Super easy to make and tastes better than any restaurant! Small shell pasta, Italian…

Garlic Parmesan Knots
Ingredients:
- 2 (6-oz) cans flaky buttermilk biscuits (10 total biscuits)
- 3 Tbsp butter melted
- ¼ tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes or to taste
- 3 Tbsp grated parmesan cheese
Instructions:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Roll each biscuit into a 12-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes or until golden brown.
- In a small bowl, combine melted butter, garlic, Italian seasoning, and red pepper flakes. Brush the warm knots with the butter mixture. Sprinkle with parmesan cheese. Serve immediately.
Notes:
- I use two cans of the smaller 5-count (6-oz) can of biscuits for a total of 10 knots.
- You can use any size of biscuits that you prefer.
- If you use a (16-oz) can of Pillsbury Grands biscuits, you may need to increase the butter and seasonings.
- Can substitute pizza dough for biscuits.
- Cut dough into strips with a knife or pizza cutter and tie into knots.
- Don’t have Italian seasoning? You can use a combination of parsley, oregano, salt, and basil.
- Can substitute olive oil for melted butter.
- Can Garlic Knots be frozen? Yes. Bake the knots and cool completely and place them in a freezer bag. Store for up to 2 months.
- When you are ready to eat them, remove from the freezer and thaw. Reheat in the microwave.
- Store leftover knots in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe

These will be going down in the Cavehold, Steph!
Oh, I have had those. They are phenomenally good. I've never made them before but now I will.
I know these will be my new favorite too…so delicious and simple!
oh Stephanie, these look so good. I'll most certainly be giving these a try. That Kitchenaid mixer is going to get a workout.