Since we were running short on time, I decided on making Parmesan Garlic Knots. Easy, Fast and Delicious. Best part is that they are made from refrigerated biscuits…. ok not homemade… but I’m ok with that.
I don’t think everything has to be made 100% from scratch.
Parmesan Garlic Knots
*Changed the amounts a little and I used Mini Biscuits instead of normal one*
From Real Mom Kitchen
(This Made about 40 Mini Parmesan Garlic Knots, I was doing a back sale so I needed a lot, but remember 1 biscuit = 1 Garlic Knot)
What you need:
40 mini refrigerated buttermilk biscuits Or 20 regular sized refrigerated buttermilk biscuits
(1 biscuit = 1 Garlic Knot)
1/2 cup canola oil
6 tablespoons of finely grated Parmesan Cheese, plus more for sprinkling after baked
3 teaspoon garlic powder
3 teaspoon dried oregano
3 teaspoon dried parsley flakes
What to do:
Pre-heat over to 400F.
Open the canned biscuits. On a dry work surface or cutting board, take 1 biscuit at a time and roll each biscuit into a long rope. Work with it kinda like play dough haha.
Gently tie the biscuit rope into knot and tuck the ends under.
Place 2 in. apart on a greased baking sheet.
Bake at 400° for 10-12 minutes or until golden brown. (keep an eye on them, as most ovens vary in heat)
In a large bowl, combine the canola oil and the seasonings
Once baked, remove the knots from the oven.
Place them on a wire rack with a paper towel under it to catch the excess oil.
Brush bread knots with the oil and garlic mixture while they are still hot. Sprinkle with a more Parmesan cheese.