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.
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.