Garlic Parmesan Knots Recipe

Biscuit dough: Refrigerated biscuit dough is a convenient option for making quick and easy bread recipes.

Butter: Melted butter adds richness and helps the herbs and garlic adhere to the knots.

Garlic: Freshly minced garlic provides a strong, aromatic flavor.

Parmesan cheese: Grated parmesan cheese adds a salty, savory finish to the knots.

Oregano: Dried oregano brings a hint of earthiness and complements the garlic.

Parsley: Dried parsley adds a touch of color and mild flavor.

Salt: Enhances all the other flavors in the recipe.

When rolling the biscuit dough into ropes, ensure they are of even thickness to promote uniform baking. If the ropes are too thick, the knots may not cook through properly, while overly thin ropes can become too crispy. Additionally, when brushing the butter mixture over the knots, make sure to get into all the crevices to maximize flavor distribution.

• refrigerated biscuit dough - Substitute with pizza dough: Pizza dough can be cut and shaped into knots, providing a similar texture and flavor.

• melted butter - Substitute with olive oil: Olive oil can provide a rich flavor and similar moisture to the knots.

• minced garlic - Substitute with garlic powder: Garlic powder can offer a similar garlic flavor, though it may be less intense.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor profile.

• dried oregano - Substitute with dried thyme: Dried thyme can provide a similar earthy and slightly minty flavor.

• dried parsley - Substitute with dried basil: Dried basil can offer a sweet and slightly peppery flavor that complements garlic.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• Allow the garlic parmesan knots to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled knots in an airtight container or a resealable plastic bag. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes or until warm and crispy.
• For longer storage, freeze the knots. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the knots to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen knots, preheat your oven to 350°F (175°C). Place the knots on a baking sheet and bake for 10-15 minutes or until heated through and crispy. You can also microwave them for a quicker option, but they may not be as crispy.
• For an extra burst of flavor, brush the reheated knots with a little melted butter and sprinkle with additional parmesan cheese before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the garlic parmesan knots on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the crispy texture of the knots.

• Microwave Method: Place the knots on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. This method is quick but may make the knots a bit softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the garlic parmesan knots directly on the rack or on a small baking sheet. Heat for about 5-7 minutes or until they are warmed through. This method is great for achieving a slightly crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the knots in the skillet and cover with a lid. Heat for about 2-3 minutes on each side or until they are warmed through. This method can give the knots a nice, slightly crispy bottom.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the garlic parmesan knots in the air fryer basket in a single layer. Heat for about 3-5 minutes or until they are warmed through. This method is quick and helps maintain the crispy texture of the knots.

• Oven: Used to bake the garlic parmesan knots at the specified temperature of 375°F (190°C)

• Baking sheet: Provides a flat surface to place the biscuit knots on for baking

• Rolling pin: Helps to roll each biscuit into a rope shape

• Small bowl: Used to mix the melted butter, minced garlic, oregano, parsley, and salt

• Pastry brush: Essential for brushing the butter mixture over the knots

• Measuring spoons: Ensures accurate measurement of ingredients like oregano, parsley, and salt

• Measuring cup: Used to measure the grated parmesan cheese

• Garlic press: Useful for mincing the garlic cloves efficiently

• Knife: Can be used to mince the garlic if a garlic press is not available

• Cutting board: Provides a safe surface to mince the garlic

• Cooling rack: Allows the knots to cool slightly after baking while still warm for the parmesan cheese to adhere

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh cloves.

Preheat the oven early: Start preheating your oven before you begin preparing the dough to ensure it's ready when you are.

Line the baking sheet: Use parchment paper or a silicone baking mat to line your baking sheet for easy cleanup.

Melt butter in microwave: Quickly melt the butter in the microwave instead of on the stovetop.

Use pre-grated parmesan: Opt for pre-grated parmesan cheese to save the time of grating it yourself.