Name: Easy Parmesan Knots
Ingredients: 1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits); 1/4 cup canola oil; 3 tablespoons grated Parmesan cheese (I did use the green can stuff); 1/2 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried parsley flakes

Ingredients

Units Scale

1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

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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.