Damn Delicious

Easy Garlic Parmesan Knots

Unbelievably easy, fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!

Easy Garlic Parmesan Knots - Fool-proof, buttery garlic knots that come together in less than 20 min - it doesn't get easier than that!

Easter is less than 1 week away and if you’re anything like me, easy appetizers are always a must. And they’re especially needed if you can make them ahead of time too! That’s why I just had to share these incredibly easy garlic knots to add to your Easter spread. It’s not only foolproof but this would also be so fun to make with your little ones because if they’re anything like my niece and nephews, playing with dough is the greatest “toy” of all!

So how does this come together? Simply halve each serving of biscuit dough, roll them out to about 5-6 inches, tie them into a knot, and slather on that buttery goodness. From there, you’ll just pop them right into the oven and brush on some more butter to taste. The more the better, right?

They’re unbelievably flaky, buttery, fluffy and they just melt in your mouth. They were so good that after devouring 4 of these in less than 5 minutes, I had to tell Jason to hide them somewhere in the house so I wouldn’t eat the entire batch!

Easy Garlic Parmesan Knots

Fool-proof, buttery garlic knots that come together in less than 20 min – it doesn’t get easier than that!

10 minutes10 minutes


  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1 (16-ounce) tube refrigerated buttermilk biscuits


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
  3. Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
  4. Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
  5. Serve immediately, brushed with remaining butter mixture.

Adapted from Comfort of Cooking

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Nutrition Facts
Serving Size
Servings Per Container 16

Amount Per Serving
Calories 91.3 Calories from Fat 46.8
% Daily Value*
Total Fat 5.2g 8%
Saturated Fat 2.9g 15%
Trans Fat 0g
Cholesterol 8.1mg 3%
Sodium 241.3mg 10%
Total Carbohydrate 9.6g 3%
Dietary Fiber 0.7g 3%
Sugars 1.3g
Protein 1.5g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 3 out of 5

    Relatively easy recipe, but it still tastes strongly of biscuit. Not a bad taste just not what I was looking for. I added extra fresh minced garlic and it helped. Next time I will try with pizza dough instead as others have suggested.

  2. Rated 5 out of 5

    I put some extra ingredients and made a marinara sauce to go with and it was amazing!! 

  3. Rated 5 out of 5

    Typically, I would make dough from scratch, but I didn’t have time and found this recipe. Made these for a last minute, small dinner party app and they were a big hit. Everyone loved them. I didn’t use all of the buttermilk biscuits from the can and put them in a baggie in the refrigerator, and made them a few days later. They turned out totally fine.

  4. Rated 4 out of 5

    it was good though I would add more garlic and/or salt

  5. If I want to cut up mozzarella cubes to make them stuffed garlic knots, would you adjust the cooking temperature or time at all?

  6. Rated 5 out of 5

    These were so simple and so tasty!! I really enjoyed them!!

  7. Hi !! I live in France and we don’t have tube refrigerated buttermilk biscuits ! Can you tell me how can I do this recipe instead? I really want to try it !

    • Rated 5 out of 5

      Came out great. Up to now I ‘ve used a 1 Lb. ball of pizza dough from Trader Joe’s which requires a special trip. If you’re in France, maybe you can get a ball from your local pizzaria.

      • I’m from NY and we have garlic knots on every corner (in pizza parlors). If you want more authentic garlic knots, use pizza dough instead. The biscuits have an artificial taste to them …and aren’t the least bit Italian.  Try with dough instead, you can either buy it pre-made or make it yourself. And it should go without saying, but fresh minced garlic only! Never garlic powder!

    • Try pizza dough

    • Hello Tiffany in France! Try using pizza dough instead of tube refrigerated buttermilk biscuits. I would also recommend using or adding mixed fresh garlic in the dough.

      Maureen in Sacramento, CA USA

  8. Rated 5 out of 5

    VERY tasty made it for my family over this quarantine everyone loved it and it took a short amount of time too!

  9. Rated 5 out of 5

    Quick and easy and tasted great!!! I could go for some more right now!!

  10. Rated 5 out of 5

    Love these! Used Aldi Buttermilk refrigerated biscuits and turned out so good. Easy!!

    • I’m using those same Aldi Buttermilk refrigerated biscuits to make these tonight! In the oven – can’t wait!



  12. Rated 4 out of 5

    Another quick and reliable recipe! thank you! 

  13. Can you cook them for a longer amount of time on 350 instead of the suggested 400?  I don’t have a double over and my other dishes can’t be cooked that high.

  14. Rated 5 out of 5

    These are delicious! Easy preparation and easy clean up. My family enjoyed them with classic spaghetti style dinner tonight.

  15. Rated 5 out of 5

    Hi! Thanks for the great recipe! Since there is only two of us, we have a lot of leftovers. How would you recommend storing them? Can we freeze them even though they have already been baked? 

  16. Wonderful recipe!!

  17. Rated 4 out of 5

    These look sooo goood!!! I saw this last night and the second I woke up I thought about them. I’m making them tonight. My mouth is watering right now just thinking about them!

  18. Rated 5 out of 5

    These we’re amazing!!!! The whole family loved them!!!

  19. Rated 5 out of 5

    These were fantastic! Easy to make and really easy to devour! Thanks for sharing the recipe!!

  20. Rated 5 out of 5

    Well, these are damn delicious! We made these with a steak dinner and they were so delicious and easy to make! They are great leftover too! A must try! 

  21. Can I make these a day ahead ?

  22. These look really pretty and I am sure kids will love them. but as an adult who was really wanting to taste garlic knot dough, this didn’t cut it.

    You can take the refrigerated look out of the can, but you can’t take the refrigerated taste out of the can!

  23. If I plan to make this Times 4. Do I just literally Times all ingredients by 4? 

  24. I made these with refrigerated pizza dough (the kind that comes in a tube like biscuits) and they were amazing!! 

  25. Did you use the flaky biscuit or regular. Thank you, they look great!

  26. I made these with the Pillsbury buttermilk biscuit dough and absolutely hated them. It was almost no different than eating a biscuit with garlic spread on top. The garlic butter was delicious however! Perhaps I will try again using pizza dough. 

  27. Do you think these would be fine freezing before baking?  I’m part of a freezer meal swap group… 🙂

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  28. You mentioned making them ahead of time? How did they keep? I was thinking of making this for my daughters open house.

  29. Can I make it without the parsely?

  30. How would I alter the recipe if i were to use fresh garlic?  I’m a garlic fiend and  like biting the chinks of garlic 🙂

  31. Can you use the Pilsbury buttermilk biscuits the ones that come in the little tubes, or do you use the big ones?

  32. These look delicious and so easy!  I will be making these tonight!!

  33. Made these using a convection oven. They were amazing! I made them in 2 batches of 6 and the last batch of 4. I kept the temperature the same but baked them for 12 min instead. I saw this recipe and wanted to try it out first since I needed something to take to a potluck. Thanks for the recipe!

  34. I am always buying the pre-made savory garlic knots from Wal-Mart. Well.. I have seen them made on cooking shows, they look super simple to make! Tonight, I made these, and they were SUPER EASY to make!! They were pretty good, but the biscuits had an underlying biscuit taste.. not exactly what I was going for. The recipe is great and simple, but I’m going to try pizza crust dough the next time I make them!

  35. These are heavenly! Made them twice just over this weekend and still want more. I was worried they would end up tasting like biscuits, but they definitely had that doughy garlic knot taste everyone loves. The seasoning in the butter is perfectly balanced, and the recipe really did take just 20 minutes, and half of that was baking time. Thanks for the recipe!

  36. I just tried freezing the knots and then popping them in oven. It worked great! Instead of putting them in the oven to bake, just pop them in the freezer in the baking sheet. Once frozen, you can put them in a freezer container and store them. Bake them at 400 degrees for 10 minutes and voilà! No need to thaw. 

  37. That looks amazing! I’m curious if you have tried it with dough from scratch? If so, did it turn out well?

  38. they look so good 

  39. Have you tried making this with real garlic? While the rest sounds good, I am wondering if the real real will make it taste better comparing to using powder.

    • Yes, I have made it with both fresh garlic and garlic powder – either works well – I just prefer the latter. It’s easier too so it’s a win-win situation! 🙂

  40. My husband wanted garlic knots to go with his caesar salads at lunchtime and he absolutely loves them!  He said I absolutely nailed it.  He would eat the entire batch in one sitting if I let him! Thanks for the wonderful recipe!

  41. I made these for my family and they loved them. These are delicious and easy. Thanks for the recipe. 

  42. Do you think these would freeze well?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  43. Questions and … The only 2 things missing from your instruction is when and how to apply the dry seasonings. From your pics, it looks like I apply this before baking. Do you roll them in this mixture or sprinkle ? Does re-buttering them in the last step, remove the dry season ? Last, if I pre-make them a day ahead, will the dough rise changing the baking time ?
    It sounds and looks delicious. Please let me know. 

    • Alyssa, the recipe indicates when to apply the dry seasonings here, referred to as the “butter mixter”:

      Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.

      If this is made ahead of time, the baking time should not vary, but as always, please use your best judgment.

  44. I’ve made these many times and still get a lot of requests for them! They are SO GOOD. Thanks for the recipe! 🙂

  45. Made this on 9/19/15, but instead of using refrigerated rolls, I made my own pizza dough instead, and then followed the rest of the recipe exactly. Instead of making knots, we made little round balls. It was so delicious. It was buttery and had great garlic flavor. Everyone loved them!

  46. These are soooo good!

    Quick, easy, delicious. Husband furtively snacked the left overs all night last night. That was after I “quality control” snacked a few straight out of the oven. Picky second grader scarfed her fair share too.

  47. Does it really matter if the butter is salted or unsalted?

    • In a nutshell, yes, it does matter because you have no idea how much salt is in the salted butter, which makes it difficult to calibrate the rest of your seasonings in the recipe. You can read more about it here.

  48. This looks awesome. I will be making this receipt tonight!

  49. I’m going to make this tonight!

  50. Made these last night for dinner & they were so tasty! My hubby asked if we had a second can of biscuits to make more 🙂 Thank you so much for sharing your recipe!!!

  51. If I make these in advance (night before), do I make the knots, refrigerate and then brush the butter mixture right before baking? Or do I brush the mixture, refrigerate and then bake the next day?

  52. Thank you so much for this recipe! It was heavenly! My husband and 12yr old son were fighting over them! It was dang delicious!!

  53. They were great!!!

  54. Is there a possible herb substitution for the parsley?

  55. You mentioned that one of the benefits of this recipe is that you can make these ahead of time, but the “serve immediately” instructions in the recipe puts me in a bit of a dilemma. I’d like to add these to my Thanksgiving day menu but I won’t have the oven space to bake & serve them immediately that afternoon (when the turkey comes out all the other hot dishes go in at a warm temperature until the dinner bell rings). I’d prefer making them the night before or earlier.
    Send help.

    • Judy, yes, you can certainly make/assemble these ahead of time. But after baking, these are really best when served immediately. Hope that helps!

      • OK, thanks for the swift reply. Happy Thanksgiving (I can imagine everyone in your world will be especially grateful for whatever comes out of your kitchen)!

  56. I’ve been scouring the internet for an easy bread recipe as a Thanksgiving side, and I think I’ve found the one! This recipe looks SO easy. I can’t wait to whip these up during the craziness of preparing a Thanksgiving feast, and I’m sure they will turn out flawless 🙂

  57. These are delicious! I found that allowing the butter to drip on the pan caused the bottom of mine to get overly crispy. So I rolled and buttered on one pan and then transferred to another before baking. Because I love garlic, I put some powder on the roll of dough before fashioning it into a knot. These are going to be a hit!

  58. I could only find country style biscuits in the tube but it should still work the same right? The tube makes 10 rolls so Ill just halve them?

    • Country-style biscuits should work just fine. As for halving the recipe – a 16-ounce tube is used in the recipe so please make the adjustments accordingly.

  59. We loved this recipe. My daughter and I did it together. We made 20 knots and she ate most of them. Ha Yay. We have a new item to add to our cooking list.

  60. These look incredibly delicious, can’t believe how easy they are to make!

  61. These were delicious! I made them for a family gathering along with lasagna and they were eaten up! They look fancy, but super easy to make.

  62. Would you be able to roll out and tie the knots, freeze on a baking tray, then put in a freezer bag so you can pull out and bake a couple at a time as you need them?

    • You can certainly make this ahead of time but I am not entirely sure about freezing as I have never tried it myself. I recommend using your best judgement for freezing and reheating.

  63. I made these tonight for my family and we all LOVED them! Thank you so much for the recipe, I’ll definitely be making these again.

  64. Made these with croissants,because that’s what I had on hand, and they were delicious!

  65. Has anyone made these the night before and baked them the next day. We are feeding a large crowd and we are looking for something we can make a head and bake fresh the day if the event. Thank you

  66. Hi, these look great, if I would make my own biscuit dough , you mean like a kind of birtdaycake dough or is it more like a bread, as unfortunately we dont have this refridgerated in the Netherlands

  67. Made this for dinner, and I’m not gonna lie-they were both my and my husband’s favorite part of the meal. We have a 10 month old at home, so I love how easy and delicious these were. Thanks for sharing!

  68. My husband loves garlic knots! Definitely going to have to make these for the guy soon =)

  69. Pingback: Garlic Parmesan Pepperoni Pizza Rolls

  70. Damn, I love you! Seriously, your blog and recipes are the best!

  71. Once again, you’ve outdone yourself. Made these tonight for dinner and my husband LOVED them. He’s partial to garlic knots, so I know that these will now have to be in our normal rotation of side items. THANKS!!

  72. These came out so delicious. My husband is already asking to make them again. Thank you

  73. For those in other countries who don’t have refrigerated dough: biscuits are seriously the easiest “bread” to make. They use baking soda/baking powder as the leavener (no yeast needed). Betty Crocker has a bunch of recipes. Typically biscuits are just flour, salt, baking soda (or powder, depending on whether you use buttermilk or milk), milk or buttermilk and a fat (be it oil or butter or lard). So, you can still make them easily if you can’t find it pre-made :).

    The recipe looks delicious! I think you solved my dilemma of what to bring for Easter!

    • Maybe Bisquick can be found. It is a ready-made dry biscuit mix. It can also be used to make pancakes, coffee cakes, and other yummies! Comes in a yellow box in the baking aisle.

  74. By the pictures, they looks seriously involved, how refreshing to see that they come together in mere minutes! Love.

  75. I just made the garlic parm knots with the 40 garlic chicken and together they were divine! I also made some white rice and steamed broccoli. I couldn’t fit all my thighs into the skillet so I baked the leftovers, shredded them and threw them in the remaining gravy. Alas, all the knots were devoured so no leftovers there. Thanks for the recipe!

  76. These look so good! I’m in New Zealand though so there’s no such thing as ‘refridegerated buttermilk biscuits’ 🙁

  77. These look absolutely yummy. I live in Germany and I don´t know what buttermilk biscuits are. Is there a recipe for making your own that someone can provide?

    • use any recipe for pizza dough as a replacement for the biscuits. 🙂

      • That’s not a very good substitution. The buttermilk in the buscuits is completely different than a pizza dough.

        Biscuit recipe:

        2 cups unbleached all-purpose flour, plus more for dusting the board
        1⁄4 teaspoon baking soda
        1 tablespoon baking powder (use one without aluminum)
        1 teaspoon kosher salt or regular salt
        6 tablespoons unsalted butter, very cold
        1 cup buttermilk (approx)

        If your country doesnt have buttermilk you can make your own. 1/2 cup melted butter added to 1/2 cup milk.

        Preheat your oven to 450°F.
        Combine the dry ingredients in a bowl, or in the bowl of a food processor.
        Cut the butter into chunks and cut into the flour until it resembles course meal.
         cup sugar

        Hope that helps.

  78. I love them so much I can eat them all, it’s been a while since I baked some, and will try out your recipe this time!

  79. these look so good! I have been wanting to try these for sometime and now your pictures are killing me!! Mouth watering!

  80. Hello! I saw your recipe and I really want to make it.. but here in Romania we don’ t have refrigerated buttermilk biscuits. Can I replace it with something else?
    Thank you

  81. Oh my gosh these do look like they would just melt in your mouth! I love how simple you’ve made these! Pinned 🙂

  82. Oh goodness, I think I could eat all of these in one sitting. They look so good and perfectly shaped!

  83. These look dangerous- in a really good way 😉

  84. These knots are gorgeous! So much garlic love. I’m ready to start stuffing these into my face.

  85. Um, LOVE these. We are going out to eat for Easter but I may just have to make a batch of these to pre-game. 😉

  86. So gorgeous, I’d inhale the whole batch!

  87. What an awesome idea for biscuit dough! Way to think beyond the circle 😉 These would last about 2.5 seconds around my family!

  88. It boggles my mind that you can make little knots of dough look insanely beautiful, but I love it! And I am drooling over these….Ready in 20? YES PLEASE! Pinned

  89. Ahhh I knew I’d seen these somewhere, that’s great you took on adapting them from CofC! They sound easy enough to make, but I bet they taste a million dollar, deeelicious! When you say tume of buttermilk biscuits though, is that some sort of pre-made biscuit mixture? x

  90. They’re totally gorgeous! And love that they’re easy and ready in 20 mins. AMEN!