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Easy Parmesan Knots: A delicious recipe to try

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These Easy Parmesan Knots: a delicious recipe to try, are from a recipe that I adapted. I found the original version in an issue of Simple and Delicious. These are easy to make because they start with a can of refrigerated biscuit dough.

However, these easy parmesan knots look fancy because you shape the dough in a knot. Pretty, yummy and easy. What more could you want?

Easy Parmesan Knots using biscuit dough

You could do the same thing with your favorite roll recipe too. Just shape the same, bake according to your roll recipe and brush with the oil mixture.

I make the oil mixture with canoli oil, parmesan cheese, garlic powder, oregano, and parsley. You can also use olive oil or melted butter in place of the canola oil.

This recipe will go great with my Mama Mia’s Minestrone or any other great Italian meal. 

Frequently Asked Questions

What dipping sauces pair well with Parmesan knots?
They are great on their own. However, the Parmesan knots pair wonderfully with marinara sauce, ranch dressing, or a balsamic glaze for dipping.

Can I make Parmesan knots ahead of time and reheat them?
Yes, you can make Parmesan knots in advance, store them in an airtight container, and reheat them in the oven or microwave before serving.

How do I store leftover Parmesan knots?
Store any leftover Parmesan knots in an airtight container in the refrigerator for a few days. Reheat in the oven or microwave to enjoy again.

What’s the difference between Parmesan knots and garlic knots?
Parmesan knots are similar to garlic knots but are distinguished by their use of Parmesan cheese and additional seasonings, giving them a distinct flavor profile. Garlic knots typically focus on garlic and butter as the main flavor components.

Here is what you need to make the
Easy Parmesan Knots

Easy Parmesan Knots using biscuit dough

Easy Parmesan Knots

Real Mom Kitchen

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  • 1 tube 12 ounces refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
  • ¼ cup canola oil
  • 3 tablespoons grated Parmesan cheese I did use the green can stuff
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley flakes


  • Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
  • In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.
Tried this recipe?Let us know how it was!
parmesan knots 1 450

This is the original picture included with this post. The above photos were updated in January of 2024.

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  1. Just made this recipe because I had half of a can of dough left over. They came out great! I don’t have a brush, so I just had the sauce in a small bowl and dunked the knots. I will make it again when I have a full can!

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