Well, I'm updating this post today, but truthfully...most of the original pics are pretty good, despite being 4 years old. I've moved kitchens since these were originally blogged about & my current kitchen is dark, so taking decent pics is always a big struggle. So today I'm resharing this recipe with a combo of old & new pics. 4 Years later & these knots were just as good as when I first made them!
Garlic Parmesan Knots
Makes: 24 knots
Cook time according to Six Sisters: 15 mins
Cook time according to Rachel: 15 mins
How difficult was this for Rachel? Easy!
1 tube refridgerated buttermilk biscuits
(honey butter homestyle are def recommended)
1/4 cup canola oil
3 tbsp grated parmesan
1 tsp garlic powder
1 tsp dried oregano
Directions:
Preheat oven to 400 degrees.
Cut each biscuit into thirds. Roll each piece into thin tubes. Tie in a knot and tuck the ends behind.
Cut each biscuit into thirds. Roll each piece into thin tubes. Tie in a knot and tuck the ends behind.
Place 2 inches apart on greased baking sheet
Bake 6-8 mins until golden brown (my oven works quickly. 6 mins was enough for me)
While the knots bake, in a separate medium bowl, combine oil, parmesan, garlic powder and oregano
Remove knots from heat & let cool but only for a minute. You want them nice & hot while dunking them in the seasonings
Bake 6-8 mins until golden brown (my oven works quickly. 6 mins was enough for me)
While the knots bake, in a separate medium bowl, combine oil, parmesan, garlic powder and oregano
Remove knots from heat & let cool but only for a minute. You want them nice & hot while dunking them in the seasonings
LOOKS DELISH!! Maybe make some for the boys' big bear trip??
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