Is it weird that I could polish off an entire batch of these by myself?
Oh good, I’m relieved.
A while back I had to buy a can of refrigerated biscuit dough, to create these streusel-topped monkey breads (which, btw, if you haven’t made yet you really really should). I was worried about messing up the recipe so I bought a few extra cans for back-up.
And then I found myself with some extra cans – what to do???
A quick Pinterest search led me to these deeeeelicious – and oh so very easy – garlic knots.
And I’ve been making them on the regular ever since – most recently to serve with that 4-ingredient ravioli bake from earlier this week.
You can click here to find the recipe for that salad, in case you were interested…..
If you’re that person who goes for the soft white dinner rolls in the bread basket, then these little beauties are gonna rock your world.
1/4 cup unsalted butter
1/2 teaspoon each garlic powder, dried oregano and dried basil
1/4 teaspoon salt
2 heaping tablespoons grated parmesan
1 16-ounce can refrigerated buttermilk biscuits
Pre-heat oven to 400 degrees; line a baking sheet with parchment paper.
Melt the butter in a small saucepan – let cool a bit and whisk in the garlic powder, herbs, salt and parmesan.
Separate the biscuits into 8 pieces – cut each piece in half. Working with one piece at a time, roll into a rope about 5-6″ long. Tie into a knot, tuck the ends under and place on your prepared baking sheet. When all the knots are formed, brush the tops with some of your butter-garlic mixture (you will have leftover; don’t discard).
Bake knots for about 10 minutes, or till golden brown. Remove from oven and brush with remaining butter-garlic mixture. Serve immediately.
This delicious recipe brought to you by Sheri Silver