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10.08.2008

Parmesan Knots


1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (fresh is best but you can use the can kind)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used “original flakey”)

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6″ rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)

NOTE: I took the biscuits out of the fridge about 30 minutes before I made the rolls so that the dough wasn’t so cold. This made the dough more soft and easy to roll into ropes. Also, I made the rolls literally RIGHT when we were almost ready to eat so that they were hot. I would definitely recommend that. They are STILL good when cool, but best when warm. ENJOY!

1 comments:

CoCo

count me in, darlin'! I am always at a loss for dinner, especially cooking for the pickiest, unhealthiest eater in the world- B.