Parmesan Knots Recipe -
Parmesan Knots Recipe
  • READY IN 20 mins

Parmesan Knots

Recipe by  

"A delicious and pretty way to serve cheese biscuits at your next dinner party. These Parmesan knots make a great snack, too!"

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Ingredients Edit and Save

Original recipe makes 60 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Combine oil, Parmesan cheese, parsley, oregano, garlic powder, and pepper in a small bowl.
  3. Cut each biscuit in half; roll each portion into a 6-inch rope and tie in a loose knot. Place on prepared baking sheet.
  4. Bake in preheated oven until golden brown, 6 to 8 minutes. Immediately brush with Parmesan mixture. Serve warm or freeze up to 2 months.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2013

I did my best to cut this recipe in half and only use a can and a half of biscuits. I only cut back the biscuit amount and butter--I kept the spices the same. I did not add the parmesan to the butter mixture, I sprinked it over the knots after brushing on the butter mixure before baking. Very simple, simple enough for my youngest child to help me make. Four and a half stars.

Most Helpful Critical Review
Jul 02, 2012

These were ok, a little oily. I didn't brush on the oil/parmesan mix after baking because the parmesan wouldn't be melted enough. So I rolled out the dough as the recipe suggested, but put the parm mix IN the middle of the dough, rolled it up and made the knot, placed it on the sheet and put another dollop of parm mix on top before baking instead of after. This way the parmesan would melt, the seasonings would meld in the dough more and the outter parmesan would get crispy. Next time I'll use less oil since store bought biscuits are usually oily/buttery enough on their own.


8 Ratings

Oct 07, 2012

These were great! Used olive oil instead of vegetable oil, and added a sprinkle of cheddar cheese the last minute of cooking. They turned out awesome - a nice change to our typical garlic bread!!!

Jan 30, 2014

This had no flavor at all. Would not make again!

Feb 04, 2013

These are a good, fairly quick accompaniment to soups, chowders, pasta, etc. Whenever I make these, I use measurements to taste, including the oil, since I only use 1 can of biscuits to make these. I've also subbed out a small amount of melted butter in lieu of oil with success. I omit the oregano (not a fan) in favor of basil and instead of parsley, sometimes I'll use chives. Either way, these are tasty!

Jun 21, 2012

These are delicious


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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