Note: I used Pillsbury Grands biscuits and divided each biscuit in half, making 16 small knots.
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese (I used the green can stuff)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 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.
Taken from realmomkitchen.com
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