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Peg Graham
True Blue Farmgirl
281 Posts
Peg
Chesapeake
Virginia
USA
281 Posts |
 Posted - May 23 2007 : 2:38:15 PM
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Got this from another gal (Heather D. White from Utah, who got them from another gal, Cathy Adams):
Parmesan Knots
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees for 5-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. (NOTE: To use frozen biscuits, bake according to package directions.)
NOTE: Take the biscuits out of the fridge about 30 minutes before making the rolls so that the dough isn't so cold. This makes the dough more soft and easy to roll into ropes. Also, if you make the rolls literally RIGHT when we are almost ready to eat, they'll be nice and hot. I would definitely recommend that. They are STILL good when cool, but MOUTH-WATERING when warm. ENJOY!
miles of smiles~
Peg |
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ROLLS: Parmesan Knots
