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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 60 |
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In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal. Ingredients:
1/2 cup canola oil |
1/4 cup grated parmesan cheese |
1-1/2 teaspoons dried parsley flakes |
1-1/2 teaspoons dried oregano |
1 teaspoon garlic powder |
dash pepper |
3 tubes (12 ounces each) refrigerated buttermilk biscuits |
Directions:
1. In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
2. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
3. Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
4. To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.
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