EASY GARLIC PARMESAN KNOTS Recipe

I turned simple biscuit dough into Garlic Parmesan Knots you can make in under 20 minutes with a foolproof method that kids can help with.

I love turning refrigerated buttermilk biscuits into Garlic Parmesan Knots, because honestly its kind of magical and way easier than it sounds. The method is fool proof, and it’s actually fun to do with the kids even when everyone’s a little chaotic.

In less than 20 minutes you can serve an appetizer that looks like you worked all afternoon, and the Parmesan sparkle makes people think you did. They’re sticky, a little messy, and gone before you can blink, which makes me both proud and slightly suspicious of myself.

Try them once and you’ll start finding excuses to make them again.

Ingredients

• Refrigerated buttermilk biscuits: quick carbs and soft chew, low fiber, very convenient for busy cooks
• Unsalted butter: rich in saturated fat and flavor, browns nicely, makes knots tender and golden
• Garlic: sharp, savory punch that gives aroma and antioxidants, not sweet but very flavorful
• Parmesan cheese: salty, umami rich, adds protein and calcium, sprinkles make big flavor impact
• Parsley: fresh herb with bright grassy notes, tiny vitamins and fiber, freshens each bite
• Olive oil: optional healthy fat, helps herbs cling, carries flavor and gives slight sheen
• Red pepper flakes: optional tiny heat that lifts flavor, adds kick without changing texture much

Ingredient Quantities

• 1 can (8 count) refrigerated buttermilk biscuits
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 2 cloves garlic, minced
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil (optional)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of red pepper flakes (optional)

How to Make this

1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly brush it with the optional 1 tablespoon olive oil.

2. Melt 4 tablespoons unsalted butter in a small bowl or saucepan, stir in 2 cloves minced garlic, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want heat. Taste and set half the butter mixture aside for after baking.

3. Open 1 can (8 count) refrigerated buttermilk biscuits. On a lightly floured surface press each biscuit flat, then roll it into a 6 to 8 inch rope with your hands.

4. Tie each rope into a loose knot and tuck the ends under so they dont come undone. Place the knots on the prepared sheet about 1 inch apart.

5. Brush the tops of the knots with about half of the garlic butter mixture you made, then sprinkle about half of the 1/3 cup finely grated Parmesan cheese evenly over them.

6. Bake for 12 to 15 minutes, until the knots are puffed and golden brown on top.

7. Right after they come out of the oven brush with the reserved garlic butter, sprinkle the remaining Parmesan and a little extra chopped parsley on top. Let sit a minute so the cheese sticks.

8. Serve warm. Quick tips: dont overwork the biscuit dough or the knots get tough, and if you worry about burned garlic you can add a little of the garlic to the butter after baking instead of before.

Equipment Needed

1. Oven (preheat to 375°F)
2. Baking sheet and parchment paper or a little olive oil to grease the sheet
3. Small saucepan or microwave-safe bowl to melt the butter
4. Pastry brush for brushing on the garlic butter
5. Small mixing bowl and spoon to mix the butter, garlic and parsley
6. Measuring spoons (tablespoon and 1/4 tsp)
7. Knife and cutting board to mince garlic and chop parsley
8. Fine grater or microplane for the Parmesan, plus a lightly floured surface or pastry mat for rolling the biscuits dont forget to flour so they wont stick

FAQ

EASY GARLIC PARMESAN KNOTS Recipe Substitutions and Variations

• Refrigerated buttermilk biscuits: swap for store bought pizza dough, canned crescent or biscuit dough, or thawed frozen dinner rolls (they all knot up fine, just watch baking time).
• Unsalted butter, melted: use salted butter (skip the added salt), olive oil for a lighter finish, or melted ghee for a richer, nutty taste.
• Finely grated Parmesan: try Pecorino Romano for more bite, Asiago for a similar flavor, or nutritional yeast plus a pinch of salt for a dairy free option.
• Fresh garlic, minced: use 1/2 tsp jarred minced garlic per clove, 1/8 tsp garlic powder per clove in a pinch, or garlic paste for a smoother, more even coating.

Pro Tips

1. Dont overwork the dough, seriously. Press and roll gently with cool hands so the knots stay light and fluffy, use only a dusting of flour or they’ll get tough.

2. To avoid bitter burnt garlic add most of the garlic to warm butter off the heat, or swap in roasted garlic or a pinch of garlic powder for a milder, sweeter bite.

3. For crunchier bottoms heat the baking sheet in the oven for a few minutes before you put the knots on it, and rotate the pan halfway through baking so they brown evenly.

4. Make ahead and reheat like a pro: you can freeze the shaped knots unbaked on a tray, then bake from frozen adding a few extra minutes, and to revive leftovers reheat in a 350°F oven on a rack so they crisp instead of getting soggy.