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1/4 cup unsalted butter, melted
2 tablespoons grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 (16-ounce) tube refrigerated buttermilk biscuits
Preheat oven to 400. Spray nonstick cooking spray onto a baking sheet. In a bowl, mix together the butter, Parmesan, garlic powder, oregano, parsley, and salt. Set the bowl aside. Half all of the biscuits into 16 pieces. Roll each piece into about a 5-inch rope, about 1/2-inch thick, then tie it into a knot shape, tucking in the ends. Place the biscuit knot shapes on the oiled baking sheet. Brush all of biscuit knot shapes with half of the butter mixture. Bake 8-10 minutes until golden brown. Serve immediately, brushed with remaining butter mixture.
2 tablespoons grated Parmesan
3/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1 (16-ounce) tube refrigerated buttermilk biscuits
Preheat oven to 400. Spray nonstick cooking spray onto a baking sheet. In a bowl, mix together the butter, Parmesan, garlic powder, oregano, parsley, and salt. Set the bowl aside. Half all of the biscuits into 16 pieces. Roll each piece into about a 5-inch rope, about 1/2-inch thick, then tie it into a knot shape, tucking in the ends. Place the biscuit knot shapes on the oiled baking sheet. Brush all of biscuit knot shapes with half of the butter mixture. Bake 8-10 minutes until golden brown. Serve immediately, brushed with remaining butter mixture.
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