Soft and fluffy garlic knots made in under 30 minutes – plus, no rising required!
Last month in my WIAW post I mentioned that I made garlic knots to go with my pasta dinner, and a couple of you wanted to know how to make them. Well, you wish is my command because I’m sharing the recipe today!
My first success with garlic knots was a version I made using homemade pizza dough, but I wanted a foolproof recipe for making garlic knots at a moment’s notice so that I can quickly whip up a batch to serve as an appetizer or side dish to go with soups and pastas. This version uses buttermilk biscuit dough and is so FAST and ridiculously EASY.
Fluffy, soft, and buttery garlic knots that are ready in under 30 minutes.
Plus, the best part — no dough rising needed!
- ¼ cup unsalted butter
- 2 cloves garlic, crushed
- 2 tbsps Parmesan cheese, grated
- ½ tsp dried oregano
- ½ tsp dried parsley flakes
- ¼ tsp salt
- 1 16-oz can refrigerated buttermilk biscuits
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a small saucepan, heat butter and garlic until under medium heat until the garlic is lightly browned. Turn off the heat and let cool to room temperature. Discard garlic cloves.
- In a small bowl, whisk together garlic infused butter, Parmesan, oregano, parsley and salt. Set aside.
- Halve each of the 8 biscuits into 16 pieces. Roll each piece into a 5-inch rope, about ½-inch thick, and tie into a knot.
- Place knots onto the prepared baking sheet, tucking the ends underneath, and brush each knot with half of the garlic butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
- Serve immediately, brushed with remaining butter mixture.