Parmesan & Herb Knots {Share the Love}

Parmesan & Herb Knots

You all know how attached I am to my fresh herbs.  Now combine them with melted butter, minced garlic, Parmesan cheese all drizzled over fresh from the oven rolls….ooolaalaa.

I made these beautiful rolls last night and they went perfectly with our Sunday dinner.  You may think I slaved over them, kneading dough and all, but no….no kneading required.  Don’t judge me for the shortcuts I choose, I’m certain if I had to make these from scratch they wouldn’t have gotten made.

Instead I opened a can of jumbo flaky refrigerated tube buttermilk biscuits (I used Pillsbury Grands Buttermilk Biscuits).  Took each biscuit in my hands and stretched it into about a 10-inch rope, then tied them in knots.  Into a 400 degree oven for 10 minutes until they looked all nice and brown.  I knew you wouldn’t judge me.

Next came the Parmesan herb garlic butter drizzle of love.  I used minced chives for this batch, but parsley, sage, rosemary, and thyme would be lovely as well.  Then we’d call these the Simon & Garfunkel Knots.

These Parmesan & Herb Knots were too good not to share.  So I packed up the remaining biscuits and delivered them to my neighbor to enjoy with her Pepperoncini Pot Roast she’s serving tonight.  Always remember to {Share the Love}.

Parmesan & Herb Knots {Share the Love}

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 8

Ingredients

  

• 1 can 16-ounce Grands Refrigerated Buttermilk Biscuits
• 4 Tbl. melted butter
• 1/2 cup grated Parmesan cheese
• 4 Tbl. fresh herbs minced (such as parsley or chives)
• 4 garlic cloves minced

Instructions

 

• Preheat oven to 400 degrees. Roll each biscuit into a 10-inch rope then tie into a knot; tuck the ends under. Place on a parchment lined baking sheet, spaced about 2-inches apart. Bake for 8-10 minutes or until golden brown.
• In a small bowl whisk together remaining ingredients; brush warm knots with mixture. Serve immediately.

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