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!
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
Ingredients
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley flakes
- ¼ teaspoon salt
- 1 (16-ounce) tube refrigerated buttermilk biscuits
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
- 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.
- 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.
- Serve immediately, brushed with remaining butter mixture.
Did you make this recipe?
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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.
That looks amazing! I’m curious if you have tried it with dough from scratch? If so, did it turn out well?
I actually haven’t. Sorry!
they look so good
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! 🙂
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!
Can you make these with regular parmesan instead of freshly grated ?
I have – and I always dust mine with Parmesan cheese in the can – which you could use in the melted butter as well – if you do not have fresh parmesan. Add whatever additional spieces you like too =)
I made these for my family and they loved them. These are delicious and easy. Thanks for the recipe.
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.
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.
I’ve made these many times and still get a lot of requests for them! They are SO GOOD. Thanks for the recipe! 🙂
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!
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.
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.
This looks awesome. I will be making this receipt tonight!
I’m going to make this tonight!
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!!!
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?
I recommend brushing the butter mixture prior to baking.
Thank you so much for this recipe! It was heavenly! My husband and 12yr old son were fighting over them! It was dang delicious!!
Fabulous!
They were great!!!
Is there a possible herb substitution for the parsley?
I have fresh parsley. Would that work as well?
Yes, fresh parsley will work just fine!