Saturday, February 1, 2014

Parmesan Knots

This recipe is from the Frank family. If you are interested in a recipe that is not all sugar, you are in luck! These little babies are always requested by my husband. They really could be used any time of year - but for no specific reason, we only make them at Christmas time. Most of the Frank family wonders why, but no one ever breaks from tradition. Well, this year, I broke from tradition! I just made some this past weekend - and they were devoured.  

3 cans Pillsbury buttermilk biscuits
1 1/2 cups oil
1/2 cup finely grated parmesan cheese
2 teaspoons garlic powder
1 tablespoon oregano ( I sometimes use less if I'm using the powdered)
1/4 teaspoon pepper
1 tablespoon parsley flakes
Cut each biscuit into thirds.

Roll and stretch each piece into long round strip and tie into a knot.

Bake as package directs...until golden brown.  As soon as the knots are out of the oven put them into the oil mixture to soak up the flavors.

Drain then on a cookie cooling rack set on a paper bag lined jelly roll pan.

These can be made ahead and frozen.
To serve:  Warm in the microwave or they can be reheated in the oven at 350* for 10-15 minutes.

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