Wednesday, May 20, 2009

Parmesean Knots

These yummy little bites just melt in your mouth and are a family favorite. My kids love to make these, they are that easy! The great thing about making the dough in knots is that the nooks and crannies hold all the flavors to really make them tasty. Eat them warm out of the oven and you won't be disappointed!

Parmesan Knots
1/2 cup vegetable or olive oil
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown. Take out of the oven and brush rolls with the Parmesan mixture while rolls are still hot. Serve warm or freeze for up to 2 months.
(NOTE:The biscuit dough is easier to handle if it isn't ice cold from the fridge, I like to let the biscuit dough set out for about 15 minutes before rolling)

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