17 September 2011
This is a simple recipe that "dresses up" store-bought biscuits. We had soup the other night and I love serving bread with soup. Instead of doing the usual French bread, I decided to try something new. I got the recipe from the blog Big Bear's Wife and changed it slightly.
Parmesan Garlic Knots
10-12 refrigerated buttermilk biscuits
¼ cup canola oil or melted butter
3 tbsp Parmesan cheese, grated
½ tsp garlic powder
1½ tsp dried oregano
Preheat oven to 400°.
Open the canned biscuits. On a dry work surface or cutting board, take one biscuit at a time and roll each biscuit into a long rope. It might work best just to roll it out in your hands. Gently tie the biscuit rope into knot and tuck the ends under. Place knots 2” apart on a greased baking sheet.
Bake at 12-15 minutes or until golden brown.
Meanwhile, in a small bowl, combine the canola oil (or butter) and the seasonings.
Remove the knots from the oven and place them on a wire rack with a paper towel underneath it. Brush bread knots with the seasoning mixture while they are still hot.
Makes 10-12 knots.
Mostly what I changed was the amount of garlic powder. It originally called for three times that amount, and it was too much. We love garlic, but it was really sharp and "bite-y" and it was pretty much all we could taste. So next time I will use far less garlic powder.
They still got eaten, though. They are really good. I think it would be really easy to change the seasonings to suit whatever meal you are serving them with. For instance, if you are serving them with an Italian dish, use your favorite Italian seasoning instead of the garlic and oregano. You could also do a sweet version with cinnamon and sugar. I love recipes that are really versatile like that.
With soup season just over the horizon, I will probably be making simple bread recipes like this quite often. Hello comfort food season!
Shared at: Made it on Monday at Lark's Country Heart