Biscuit Dough Garlic Knots
Servings: 8
Calories: 281kcal
Ingredients
- 1 16 ounce canned biscuits
- 5 tablespoons butter - melted
- ½ teaspoon garlic powder
- ½ teaspoon italian seasoning
- 4 tablespoons Parmesan - grated
Instructions
- Set oven to 400 degrees. Line a baking sheet with parchment paper or lightly coat with cooking spray and set aside.
- Remove biscuits from container and cut in half. Roll each half out to a 5-6 inches. Tie a knot in the middle of each strip, tuck ends under to for a ball and place on baking sheet.
- In a small bowl, mix together melted butter, garlic powder, Italian seasoning and 3 tablespoons of Parmesan. Set aside ¼ of garlic butter. Brush each knot with remaining garlic butter. Place in oven and bake for 16-18 minutes until bread is golden brown. Remove from oven and brush with remaining garlic butter and sprinkle with 1 tablespoon cheese. Serve immediately.
Notes
Recipe Variations:
-
- Swap parmesan with mozzarella, asiago, or cheddar for different cheese flavors.
-
- Use garlic-infused olive oil instead of butter for a dairy-free option.
-
- Add fresh herbs like parsley, basil, or red pepper flakes for extra flavor.
-
- Stuff the knots with cheese or sprinkle Everything Bagel seasoning on top.
-
- For dipping, serve with marinara, blue cheese dressing, ranch, or hot honey.
- Prepare the garlic knots up to the point of baking, then cover and refrigerate them for a few hours or overnight. When you're ready to serve, simply bake them as directed, adding a few extra minutes if needed.
- These garlic knots can be stored at room temperature in an air-tight container for 3 days. Otherwise, they can be frozen for up to 2 months or stored in the refrigerator for up to 1 week.
Nutrition
Calories: 281kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 634mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 2mg