Parmesan Knots

Parmesan Knots

Brent BeSaw 45

"A delicious and pretty way to serve cheese biscuits at your next dinner party. These Parmesan knots make a great snack, too!"

Ingredients 20 m {{adjustedServings}} servings 73 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. Combine oil, Parmesan cheese, parsley, oregano, garlic powder, and pepper in a small bowl.
  3. Cut each biscuit in half; roll each portion into a 6-inch rope and tie in a loose knot. Place on prepared baking sheet.
  4. Bake in preheated oven until golden brown, 6 to 8 minutes. Immediately brush with Parmesan mixture. Serve warm or freeze up to 2 months.
Tips & Tricks
Sautéed Swiss Chard with Parmesan

This easy Italian side dish is bursting with flavor and nutrients.

Crispy Garlic Parmesan Chicken

Make crispy garlic chicken the super quick-and-easy way!

Rate recipe

Your rating


Reviews 6

  1. 8 Ratings

Sarah Jo

I did my best to cut this recipe in half and only use a can and a half of biscuits. I only cut back the biscuit amount and butter--I kept the spices the same. I did not add the parmesan to the butter mixture, I sprinked it over the knots after brushing on the butter mixure before baking. Very simple, simple enough for my youngest child to help me make. Four and a half stars.


These were great! Used olive oil instead of vegetable oil, and added a sprinkle of cheddar cheese the last minute of cooking. They turned out awesome - a nice change to our typical garlic bread!!!


These were ok, a little oily. I didn't brush on the oil/parmesan mix after baking because the parmesan wouldn't be melted enough. So I rolled out the dough as the recipe suggested, but put the parm mix IN the middle of the dough, rolled it up and made the knot, placed it on the sheet and put another dollop of parm mix on top before baking instead of after. This way the parmesan would melt, the seasonings would meld in the dough more and the outter parmesan would get crispy. Next time I'll use less oil since store bought biscuits are usually oily/buttery enough on their own.