1 tube (12oz) refrigerated buttermilk biscuits
1/4 c canola oil
3 Tbsp grated Parmesan cheese (I used the green can stuff that you put on pasta)
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes
1. Roll each biscuit into a 12" rope and tie into a knot; tuck ends under. Place 2" apart on a greased baking sheet. Bake at 400* for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.
* These were SO easy but looked and tasted like I made them from scratch. They were the perfect addition to our Chili's Monterey Chicken or just about any meal. They would be awesome with a pasta meal as well.
Recipe & Picture from Real Mom Kitchen
No comments:
Post a Comment