| | |

Easy Parmesan Knots

Easy Parmesan Knots | realmomkitchen.com
This post may contain affiliate links.

This recipe will go great with the Mama Mia’s Minestrone from yesterday or any other great Italian meal.  These easy Parmesan knots 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 off with a can of refrigerated biscuit dough.

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

parmesan knots 1 450

Here is what you need to make the

Easy Parmesan Knots

  • REFRIGERATED BUTTERMILK BISCUITS
  • CANOLA OIL
  • GRATED PARMESAN CHEESE
  • GARLIC POWDER
  • DRIED OREGANO
  • DRIED PARSLEY FLAKES
Easy Parmesan Knots | realmomkitchen.com

Easy Parmesan Knots

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 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

Instructions
 

  • 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!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

192 Comments

  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!

  2. Ok, these are delicious! If you haven’t tried them yet -do!
    Here at my house we L O V E butter, so I substituted 1/4 cup melted butter for the canola oil…finger lickin’ good I’ll say!
    Thanks!

  3. I just made these for our Italian dinner, they are delicious. I will definitely make these again. They bake to size of a small roll so they are taking the place of bread. Thank you!

  4. Thought you would like to know this lady is posting your recipes. httpss://www.facebook.com/photo.php?fbid=122281987962044&set=a.119966524860257.1073741831.117995415057368&type=3&theater

    1. Marilyn, Don’t you see the print icon on the recipe. If you can’t print off that you can copy and paste it in a word doc
      Julie

  5. Pingback: Amber Nettles
  6. Hi Amela, go to the King Arthur Flour website and they have some wonderful biscuit recipes there. I will be using one of them myself when I make these wonderful looking knots in a couple of days (thank you Laura!). BTW their flour is heads and tails over any other I’ve tried. Not sure if you can get it there though.

  7. Hi everyone!
    Thanks for your replies, Stacey no sorry I don’t think we have Bisquick here, sounds interesting though!
    Marilee, I now know not to try scones with this recipe, so thanks 🙂
    And Megan, I googled a recipe and found this:
    https://acajundownunder.com/buttermilk-biscuits/
    Maybe it will work? I don’t know but I will try and hopefully post how it goes!

  8. Hi I am from Australia and we sadly don’t have refrigerated buttermilk biscuits. What could be the alternative? Are scones similar?

    1. Did you get a response to this yet? I had an internship in Australia in 2010, and from what I remember, you don’t have anything prepackaged that are comparable to biscuits. However, making some biscuits from scratch isn’t all that hard. Google it. I’m sorry, I wish the reply was an easier answer!

    2. Just a point … I make scones and the dough is not comparable. I would say just a simple yeast dough would work.

    3. Hi, Amela!
      Do you have things like Bisquick?-A prepackaged biscuit mix you add with milk or water? That might work…
      Always wanted to visit Australia! :0 )

  9. @Kenlie – this recipe is actually LESS complex than yours. You just cook the knots and then brush with the other ingredients – no need to take them out an add parm 5 min before they’re done.

    1. I think she means its easier to use already made basil pesto, instead of mixing all of those ingredients. Either way sounds delicious!

  10. It is much easier to just brush jarred basil pesto on flaky layers knots and add parm 5 minutes before the biscuits come out. i saw the picture on this blog and immediately thought that’s what the recipe was. this recipe seems more complex, with virtually the same ingredients.

    1. I’m from Germany and we don’t have any kind refridgerated biscuits. Is it a simple yeast dough? I could make that from scratch. The recipe looks delicious, I really wanna try it!

  11. I found these on Pinterest and made them last night using crescent rolls. Unfortunately I only had a 4 pack of rolls and the Mister was asking for more! Super simple and very yummy!

  12. I made these knots last night, and used crescent roll dough instead of biscuits. I loved them! They were super easy and fast, and well received by the family. Can’t wait to try them again! I was also surprised how easy it was to make them look pretty, which is always a plus.

  13. I tried this yesterday with a few modifications; I used half a bisket for each knot since i have little kids (who helped). I also dipped the raw knot into the dry mixture before baking and skipped the oil and it worked out fin.

  14. Simply amazing. These were basically the simplest, most foolproof things I’ve ever made. My mom couldn’t stop telling me she needed the recipe.

  15. I have made these twice, the first time I used biscuits and they turned out great! the second time I used crescent rolls and they were just as good. BUT the crescent rolls are easier to tie into knots!

  16. no, they are Canned biscuits that’s a common staple here in the US for those who can’t or don’t have time for home made biscuits. they come in the dairy sections of our grocery stores.

  17. they are just standard cold dough that comes in a wrapped tube thing you buy at the store, like for biscuts. you pull the paper and it opens the tube up and the dough is inside…?! you put the dough on a cookie sheet and bake it and have biscuts…

  18. Buttermilk biscuits are bread. It is a convenience food – biscuits in a cardboard tube. Use a bread recipe which is for making buns. The thing abt these is the topping.
    While making the 12 inch ropes, I suggest rolling the final length of rope in the mixture so it is throughout the biscuit.

  19. Pray tell, what is refrigerated buttermilk biscuits? I live in South Africa, and am ot sure that I’ve seen or heard of this before. Is it like a puff pastry o short pastry? Pardon the ignorance.
    Regards
    Cynthia Alie

    1. Buttermilk biscuits are bread. It is a convenience food – biscuits in a cardboard tube. Use a bread recipe which is for making buns. The thing abt these is the topping.
      While making the 12 inch ropes, I suggest rolling the final length of rope in the mixture so it is throughout the biscuit.

    2. they are just standard cold dough that comes in a wrapped tube thing you buy at the store, like for biscuts. you pull the paper and it opens the tube up and the dough is inside…?! you put the dough on a cookie sheet and bake it and have biscuts…

    3. no, they are Canned biscuits that’s a common staple here in the US for those who can’t or don’t have time for home made biscuits. they come in the dairy sections of our grocery stores.

  20. These are DELICIOUS! I’m eating way too many right now, I can’t stop! I added a little bit more canola oil and ending up spooning the “chunks” onto the rolls, because I didn’t have a brush.
    I also used crescent rolls instead of buttermilk biscuits, and YUM!
    I’ll be making these very often, thank you!

  21. I literally JUST made these, and they are amazing! I added a little more of the ingredients for the canola oil mixture because I made more than, ten, but I didn’t measure I just added, which turned out just fine! They are absolutely delicious and really fun to make! Love them!

  22. I made these tonight with the Cheesy Chicken Lasagna. Oh goodness. I didn’t know refrigerated biscuits could be so delicious!

  23. Holy Cow! While not nearly as pretty as yours turned out, they were delicious! I made 8 for dinner and ended up eating 4 myself… whoops.

  24. Made these last night for dinner and they were absolutely delicious! I used garlic salt since I didn’t have garlic powder, and also threw in some minced garlic. So yummy! I’m not a huge fan of parmesan but my family loves it, and I still loved these! Thanks!!

  25. I used refrigerated crescent roll dough. I used two crescents per 12-inch stick, knotted it, and baked at 400 for 10 minutes. It worked out great and was delicious!

  26. I used refrigerated crescent roll dough. I used two crescents per 12-inch stick, knotted it, and baked at 400 for 10 minutes. It worked out great and was delicious!

  27. These taste so good! I’m making them for a Christmas get-together today. They definitely took more than 8-10 minutes to cook though. I reduced the heat to 350-375 and put in for about 15-20 minutes (the inside dough is hard to cook through). But I love mine a little on the dough-y side, so that’s ok. The flavor is amazing!

  28. These taste so good! I’m making them for a Christmas get-together today. They definitely took more than 8-10 minutes to cook though. I reduced the heat to 350-375 and put in for about 15-20 minutes (the inside dough is hard to cook through). But I love mine a little on the dough-y side, so that’s ok. The flavor is amazing!

  29. I love these! I have made them for my family and friends for a while and they are always a huge hit. My suggestion would be to use texas buttermilk biscuits because they are so soft and they don’t even need to be reheated the next day. I normally get the Food Lion brand because they are softer than normal.

  30. I love these! I have made them for my family and friends for a while and they are always a huge hit. My suggestion would be to use texas buttermilk biscuits because they are so soft and they don’t even need to be reheated the next day. I normally get the Food Lion brand because they are softer than normal.

  31. I love these! I have made them for my family and friends for a while and they are always a huge hit. My suggestion would be to use texas buttermilk biscuits because they are so soft and they don’t even need to be reheated the next day. I normally get the Food Lion brand because they are softer than normal.

  32. Came across your blog for the first time yesterday! Love it! I am menu planning for next week right now and we are using this recipe! I post my menus on my blog so I am linking it back here! Can’t wait to try them and many more recipes!

  33. Came across your blog for the first time yesterday! Love it! I am menu planning for next week right now and we are using this recipe! I post my menus on my blog so I am linking it back here! Can’t wait to try them and many more recipes!