Garlic Biscuit Knots
These garlic biscuit knots are simple, delicious and impressive! You’re going to transform your basic can of refrigerator biscuits into a company ready side dish that everyone will love. It’s as easy as changing the shape of the biscuits, and then brushing them with butter and chopped garlic.
Making the Garlic Knots
After you pop open your can of biscuits (I used an 8 count can of Pillsbury Grands buttermilk biscuits), roll each individual round biscuit into a long log shape, then twist into a knot! Put each knot into your buttered baking dish as you go, placing them an equal distance apart from each other. I found a round pie pan to be a perfect size, but feel free to be a rebel and use a square or rectangular pan. Just make sure the knots are evenly spaced with not too much room in-between.
I use an OXO pastry brush to brush on the rich, garlicky butter. I like this brush because it’s made out of silicon, so it doesn’t leave behind little bristles on your food the way a traditional pastry brush can. It also doesn’t hold odors or flavors, so for instance, I can use it to brush barbecue sauce on ribs, run it through the dishwasher, and when I use it for garlicky butter, it doesn’t also add a barbecue flavor!
Use the pastry brush to generously brush on your garlic butter, and then you’ll sprinkle the knots with kosher salt. I love this step because the larger kosher salt flakes create a nice little crunch on the finished knots.
I like to bake the knots for about 10 minutes, quickly brush them with the garlic butter again, then let them finish baking. These garlic biscuit knots are best on the day they are made, so eat them all up quickly! It will be an easy job. By the way, they go perfectly with a bowl of chipotle turkey chili or as a side to a nice salad.
Garlic Biscuit Knots
- Yield: 4-8 1x
Description
Rich, buttery garlic knots are a perfect side for soups, salads and chilis. They also make a nice addition to holiday meals!
Ingredients
- 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.
