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Transform refrigerated biscuits into buttery, garlicky knots that taste like they're straight from an Italian bakery, ready in just 20 minutes.
My family devours these so quickly I've learned to make a double batch - they disappear within minutes!
Essential Ingredients:
- Refrigerated biscuits: Creates flaky texture
- Fresh garlic: Better than powdered
- Quality butter: Key for flavor
- Fresh parsley: Adds color
- Parmesan: Use freshly grated
- Italian seasoning: Perfect herb blend
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Detailed Instructions:
- Shape Knots
- Halve each biscuit
- Roll into 5-inch ropes
- Tie into loose knots
- Place on baking sheet
- Prepare Garlic Butter
- Melt butter slowly
- Add minced garlic
- Mix in herbs
- Keep warm
- First Brush
- Coat knots generously
- Add parmesan
- Space evenly
- Press cheese gently
- Bake and Finish
- Bake until golden
- Brush again while hot
- Add more cheese
- Serve immediately
The secret is that second butter brush right when they come out of the oven - it creates that irresistible garlic aroma.
Storage Tips:
Best served fresh. Can reheat briefly in oven.
Make-Ahead Options:
Shape knots, cover, refrigerate up to 4 hours before baking.
Chef's Tips:
- Use cold biscuits
- Mince garlic finely
- Watch browning carefully
- Serve hot
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After countless batches, I've found that proper shaping and generous butter brushing creates the perfect Italian-style garlic knots.
Frequently Asked Questions
- → Why cut biscuits in half?
- Creates perfect sized knots, easier to shape.
- → Why brush twice?
- First brush flavors while baking, second adds fresh butter taste.
- → Can I make ahead?
- Best served fresh and warm. Can reheat briefly.
- → Tips for shaping?
- Roll ropes evenly, tuck ends well to prevent unraveling.
- → Dough alternatives?
- Can use pizza dough, but baking time may vary.