Description
Rich, buttery garlic knots are a perfect side for soups, salads and chilis. They also make a nice addition to holiday meals!
Ingredients
Scale
- 1 can of refrigerated biscuits (I used Pillsbury Grands 8 count)
- 3 tablespoons of melted butter
- 2 cloves of minced garlic
- Kosher salt, to sprinkle, 1/4 teaspoon or less
- 1 tablespoon chopped Italian parsley (optional)
Instructions
- Preheat oven to 350 degrees. Butter your baking dish, I used a pie pan.
- Open the can of biscuits (pop!), separate into 8 pieces and, using the palm of your hand, roll each piece on a cutting board into a long log shape. Tie each long piece into a knot and place evenly in your baking dish.
- Melt the butter. Add the minced garlic to the melted butter.
- Using a pastry brush, liberally brush about 3/4 of the butter and garlic mixture over the biscuit knots. Sprinkle the tops with Kosher salt.
- Bake for approximately 10 minutes, then brush with butter again. Bake for another 10 minutes or so, until the tops are golden brown and sound hollow when you tap your knuckle on them.
- Let cool for 10 minutes, then sprinkle with the parsley and serve!
Notes
These biscuits are best the day they’re made.
