Why split the biscuit dough?

It’s easier to mold into perfect knot shapes this way.

What’s the point of brushing twice?

Adds flavor as they bake, and finishes with fresh buttery goodness.

They’re best warm, but a quick heat-up works if made earlier.

Make the ropes even and secure the ends so they stay tied.

Pizza dough’s an option, but adjust the baking time as needed.

Take store-bought biscuits and turn them into soft, garlicky twists that remind you of fancy Italian restaurants, all done in under 20 minutes.

I always make two batches because my family gobbles them up so fast they're gone in seconds!

Shape Knots: Cut each biscuit in half; Stretch into 5-inch strips; Form loose knot shapes; Arrange on your cookie sheet
Create Garlic Butter: Gently melt the butter; Stir in finely chopped garlic; Add your herbs; Set aside but keep liquid
First Coating: Brush knots thoroughly; Sprinkle with parmesan; Leave room between each; Lightly push cheese into dough
Cook and Finish: Cook until they turn golden; Brush with butter again immediately; Top with extra cheese; Eat them while hot

What really makes these amazing is that second butter coating right after baking - it creates that mouthwatering garlic smell everyone loves.

They're best right away. You can warm them up in the oven later.

Form your knots, wrap them up, and keep in the fridge up to 4 hours before you bake.

I've made these countless times and found that careful shaping and lots of butter coating creates the tastiest Italian-style garlic knots.

→ Why split the biscuit dough?: It’s easier to mold into perfect knot shapes this way.
→ What’s the point of brushing twice?: Adds flavor as they bake, and finishes with fresh buttery goodness.
→ Can I prep these early?: They’re best warm, but a quick heat-up works if made earlier.
→ How do I shape them well?: Make the ropes even and secure the ends so they stay tied.
→ What other doughs work?: Pizza dough’s an option, but adjust the baking time as needed.