These shortcut garlic knots are buttery and savory, and excellent of all, you may use refrigerated biscuits for the dough to make matters more easy.

Ingredients

  • ¼ cup melted butter
  • 2 tablespoons grated Parmesan cheese
  • ½ teaspoon garlic granules
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • 1can refrigerated buttermilk biscuits
  • sparkling parsley for garnish

Instructions

  1. In a small bowl, whisk collectively melted butter, Parmesan, garlic granules, Italian seasoning and salt set aside.
  2. Open biscuit can and reduce every biscuit in 1/2 of. Roll every piece right into a eight-inch rope and tie the dough in a unfastened knot. Preheat the oven to four hundred F.
  3. Place the knots on a baking sheet with parchment paper and brush every one with the butter saving 1/2 of the butter aggregate to feature after baking.
  4. Bake till golden brown or for 8-8 minutes.
  5. Brush the knots with final butter aggregate and serve. Top with chopped parsley if desired.

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