Ingredients
1/2 cup canola oil1/4 cup grated Parmesan cheese1-1/2 teaspoons dried parsley flakes1-1/2 teaspoons dried oregano1 teaspoon garlic powderDash pepper3 tubes (12 ounces each) refrigerated buttermilk biscuits
Preparation
In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.
