Easy Parmesan Knots
1 tube (12 ounces) refrigerated buttermilk biscuits ( I used Pillsbury Golden Layers Refrigerated Buttermilk Biscuits)
1/4 cup olive oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture.
|before going in the oven|