Prep 10 mins
Cook 10 mins
This is TOH recipe by Jane Paschke that is so fast and simple that you can have them any time without having to worry about thawing pizza dough. They're great with a side of marinara for dipping when you're watching football and just want a little something or as a side with spaghetti when you forgot the garlic bread
- 340.19 g package refrigerated buttermilk biscuits
- 59.14 ml canola oil (I use 1/2 evoo and 1/2 canola)
- 44.37 ml grated parmesan cheese
- 4.92 ml garlic powder
- 4.92 ml dried oregano
- 4.92 ml dried parsley
- Preheat oven to 400 degrees.
- Cut each biscuit into thirds.
- Roll each piece into a 3 inch rope and tie into a knot; tuck ends under
- Place 2 inches apart on a greased or parchment-lined baking sheet.
- Bake for 8-10 minutes or until golden brown.
- While they are baking, combine the remaining ingredients in a large bowl.
- Add the warm knots and toss gently to coat.
I am giving this 5 stars because I was just looking for something to use up biscuits than I had bought on sale and these really exceeded my expectations. We all loved them! Thanks! UPDATE: I make these a lot. They are like superman's krypotonite. This in one of the best recipes I have found on here. They keep my adult son coming home for dinner. They are the best things a person can do with a can biscuit. Can you tell we like them? ha
Super easy. I made these and brought it to Sunday Night Football and the guys loved it. To the recipe's credit, I did have to reheat it and we were watching the game and forgot about the timer so they were a bit overdone in the oven, even covering them with aluminum foil while reheating (my fault). But they were devoured all the same. Melted margin for the garlic sauce, garlic powder, and a bit of Italian seasoning. Loved the ease of it. Still tasted like buttermilk biscuit a bit but would definitely make again!
Great recipe and budget friendly! These are even faster to prepare than frozen garlic bread. I sort of cut the recipe in half by using a 7oz can of 10 regular size buttermilk biscuits (the super cheap generic kind!) and forming one knot from each biscuit. 9 minutes in my oven was just right for light golden brown but not crunchy. The knots look fancy-schmancy and taste delicious but take almost no effort. I don't usually like refrigerated biscuits but they are well disguised with the seasonings and cheese. Oh, and I used melted butter instead of canola oil.