Parmesan Knots Recipe
(Orig. Recipe from Taste of Home Magazine)
•1 tube (12 ounces) refrigerated buttermilk biscuits
•1/4 cup canola oil
... •3 tablespoons grated Parmesan cheese
•1 teaspoon garlic powder
•1 teaspoon dried oregano
•1 teaspoon dried parsley flakes
•Cut each biscuit into thirds. Roll each piece into a 3-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; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.
(Orig. Recipe from Taste of Home Magazine)
•1 tube (12 ounces) refrigerated buttermilk biscuits
•1/4 cup canola oil
... •3 tablespoons grated Parmesan cheese
•1 teaspoon garlic powder
•1 teaspoon dried oregano
•1 teaspoon dried parsley flakes
•Cut each biscuit into thirds. Roll each piece into a 3-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; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen.
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