Monday, September 10, 2007

Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese (I just used the Parmesan in the can...not fresh. But I'm sure you could use either.)
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits (I used "original flakey")

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)

NOTE: I took the biscuits out of the fridge about 30 minutes before I made the rolls so that the dough wasn't so cold. This made the dough more soft and easy to roll into ropes. Also, I made the rolls literally RIGHT when we were almost ready to eat so that they were hot. I would definitely recommend that. They are STILL good when cool, but MOUTH-WATERING when warm. ENJOY!

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