Pin it
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!
Key Ingredients:
- Refrigerated biscuits: Gives that fluffy texture
- Fresh garlic: Much tastier than the dried stuff
- Good butter: Makes all the difference
- Fresh parsley: Brings nice green flecks
- Parmesan: Grate it yourself for best results
- Italian seasoning: Packs all the right herbs
Pin it
Step-by-Step Guide:
- 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.
Keeping Them Fresh:
They're best right away. You can warm them up in the oven later.
Prep In Advance:
Form your knots, wrap them up, and keep in the fridge up to 4 hours before you bake.
Pro Tricks:
- Work with chilled dough
- Chop garlic super small
- Keep an eye on the color
- Enjoy them warm
Pin it
I've made these countless times and found that careful shaping and lots of butter coating creates the tastiest Italian-style garlic knots.
Frequently Asked Questions
- → 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.