Biscuit Garlic Knots are shockingly simple to make and dangerously delicious. Using refrigerated biscuit dough, a buttery garlic-Parmesan coating, and no yeast or rising time, these tender, flaky knots are ready in about 25 minutes. They’re the perfect semi-homemade treat when you want big flavor with minimal effort.
Garlic Knots Worth Cheating For.
Baking bread from scratch is rewarding, but it isn’t always realistic. These biscuit garlic knots are a smart shortcut: refrigerated buttermilk biscuit dough stands in for yeast-based dough, cutting prep time dramatically while delivering a flaky, tender result. They’re an easy step up from frozen garlic knots and far more satisfying.
The biscuit dough forms a light interior when rolled and tied. A simple mixture of melted butter, grated Parmesan, garlic powder, and dried herbs creates a bright, savory coating that bakes into the knots for maximum flavor. They’re quick, crowd-pleasing, and addictive.
Ingredient & Substitution Notes:
- One tube refrigerated buttermilk biscuit dough. This is the easiest way to make the knots quickly.
- Coating: butter, grated Parmesan, garlic powder, dried oregano, and dried parsley flakes.
- Finishing salt: flaked sea salt or kosher salt for sprinkling; a pinch of table salt mixed into the butter works too.
The technique of turning biscuit dough into garlic knots is a popular shortcut; here it’s simply presented in a flavorful, fail-proof way.
How To Make Garlic Knots from Biscuits:
Form the knots. Cut each biscuit in half to make 16 pieces. Roll each half into a thin rope about 6 inches long, then loop and tie into a single knot. Tuck one loose end into the center on top and the other into the center on the bottom. It’s okay if they look rustic. Place the knots on a lined, rimmed baking sheet with space between them.
Make the butter-Parmesan coating. Melt the butter in a small bowl or liquid measuring cup, then stir in the grated Parmesan, garlic powder, dried oregano, and dried parsley. Reserve about one-quarter of the mixture for brushing after baking.
Brush and season. Use a pastry brush to generously coat each knot with about three-quarters of the butter mixture. Lightly sprinkle with flaked sea salt or kosher salt.
Bake. Bake at 400°F for 8–10 minutes, until the knots are puffy and golden on top. Remove from the oven and brush each knot with the remaining butter-Parmesan mixture.
Serve warm and try not to eat them all at once.
Serving Suggestions:
These knots are perfect with marinara or pizza sauce for dipping, making them an instant crowd-pleaser at parties or family dinners. They also pair beautifully with Italian-inspired mains like tomato tortellini soup, chickpea soup, creamy sausage pasta, or simply roasted chicken.
Related Recipes:
If you want a similar but fully homemade option, try one-hour breadsticks for a fast scratch-made bread. Other favorite breads to bake from scratch include no-knead Dutch oven seeded bread, homemade hamburger buns, and whole-wheat pita. Those recipes take a bit more time but are worth the effort when you’re in the mood for baking.
If you try this Biscuit Garlic Knots recipe, please rate it and leave a comment so others can benefit from your experience.
Biscuit Garlic Knots
Ingredients
- 3 Tablespoons butter
- 2 Tablespoons grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- flaked sea salt for sprinkling
- 1 (16 ounce) tube refrigerated buttermilk biscuit dough
Instructions
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Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
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Melt the butter, then stir in the Parmesan, garlic powder, oregano, and parsley. Set aside most of the mixture for brushing after baking.
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Open the biscuits and cut each in half to make 16 pieces. Roll each piece into a 6-inch rope, tie into a knot, and tuck the ends into the center. Arrange on the prepared sheet with space between knots.
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Brush each knot with about three-quarters of the butter mixture and sprinkle lightly with sea salt.
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Bake 8–10 minutes until puffy and golden on top.
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Remove from the oven, brush with the remaining butter mixture, and serve warm.
Notes
- Appetizer: Serve with marinara or pizza sauce for dipping.
- Origins: This idea is a common shortcut shared across many kitchens; the version here focuses on straightforward technique and bold flavor.