Reviewed: Apr. 23, 2012

These were DELICIOUS! I changed a few things because of what I had. I used crescent rolls instead of biscuits. And I used butter instead of oil. And I used italian seasoning too. These came out great. Buttery, flaky, and super flavorful. I think next time, I will make the knots a bit smaller and leave them in the oven for longer. But I definitely will be making these again!

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Reviewer:

teroni36

Reviewed: Apr. 20, 2012

This will do for us in a pinch, but it tasted too canned biscuity. I would much rather make the dough from scratch. Does anyone know of a good scratch recipe for parmesan knots?

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Reviewer:

robcangel

Cooking Level: Expert

Reviewed: Apr. 5, 2012

I thought these were pretty good. Did have LOTS of trouble tying the knots. But a tasty addition to a meal.

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Reviewer:

sherylita

Living In: Redding, California, USA

Reviewed: Feb. 21, 2012

These were great, my boys loved them and want me to make them all the time now.

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Reviewer:

Russell

Cooking Level: Beginning

Home Town: Hastings, Florida, USA

Living In: Maryville, Tennessee, USA

Reviewed: Feb. 4, 2012

These were super easy to make and came out really good!!

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Reviewer:

PinkGal3

Cooking Level: Intermediate

Reviewed: Dec. 22, 2011

Awesome, Awesome, Awesome !! I will tell you this.. I will never be without Grand Buttermilk Biscuits in my fridge !! These bowled everyone over on Thanksgiving and will remain on our table evermore... I made one small change in that we are not fans of Oregano so I omitted that and used Basil in place of it and they were wonderful. Recipe can be changed up too which is great ! You can make just garlic knots by omitting the parmesan or you can do cheddar knots by using fancy shredded cheddar cheese in the oil mix. The other thing I did differently is instead of waiting for them to come out of the oven to baste and serve I pull them out of the oven when the last two minutes are left and baste them then put them back in the oven for the last two minutes so it glazes and seats into the knots. Thank you Cathy for sharing this wonderful recipe !!! It deserves a 10

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Reviewer:

NJuniee

Cooking Level: Expert

Reviewed: Dec. 12, 2011

I made it my way and got wow reviews, but appreciate the recipe for getting me started. Used premade pizza dough. Rolled dough to 1/4" thin, then cut into 1" by 6" strips which I tied into knots. Baked as directed on preheated pizza stone until done, then brushed with hot butter mixture. Last, I sprinkled with the parmesan cheese. Used 1 stick butter, crushed garlic and other herbs to make brushing mixture. Microwaved for 20 – 30 seconds to melt better and blend flavors. My failed attempts to perfect: Tried one batch using butter mixture before baking, then basting again after finished. No difference in taste with extra mixture and probably a waste of calories. Tried one batch brushing 2 minutes before finishing. No difference to final taste and a bit of hassle to baste while in oven. Tried one batch with Kraft grated parmesan and one with fresh grated parmesan. Call me crazy but the fine mixture of the Kraft parmesan actually covered more area so I liked it better. Save the good Parm for your pasta dinner.

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