Garlic knots are soft, pull-apart bread twists coated in garlicky butter and herbs, and using canned biscuits makes them almost effortless. This recipe turns a humble tube of refrigerated biscuits into golden, flavorful knots that taste like they came from a pizzeria, perfect for a quick appetizer or side dish. With just a few pantry staples, you can have warm, aromatic garlic knots on the table in about 30 minutes.
Ingredients
- 1 can (16.3 oz / 460 g) refrigerated buttermilk biscuits (8 count)
- 1/4 cup (60 g) unsalted butter, melted
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 tablespoons (8 g) grated Parmesan cheese (optional)
- 1 tablespoon (15 ml) olive oil, for brushing the baking sheet
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly brush it with olive oil to prevent sticking.
- Open the can of biscuits and separate the dough. Cut each biscuit in half crosswise to make 16 pieces. Roll each piece into a rope about 6 inches (15 cm) long.
- Tie each rope into a loose knot, tucking the ends underneath. Place the knots on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- In a small bowl, mix the melted butter, minced garlic, garlic powder, oregano, and salt. Brush this mixture generously over the tops of the knots.
- Bake for 12–15 minutes, until the knots are golden brown and cooked through. The internal temperature should reach 200°F (93°C) if checked with a thermometer, though this is not required since the dough is fully baked when golden.
- While the knots bake, prepare the extra garlic butter for brushing: combine the remaining melted butter mixture (if any) with the grated Parmesan cheese, if using.
- As soon as the knots come out of the oven, brush them with the remaining garlic butter mixture and sprinkle with fresh parsley, if desired. Serve warm.
Tips
- Don’t overwork the dough: Handle the biscuit dough as little as possible to keep it light and tender. If the dough becomes sticky, dust your hands with a little flour.
- Make them spicy: Add a pinch of red pepper flakes to the butter mixture for a subtle kick.
- Use fresh garlic wisely: Fresh garlic gives the best flavor, but if you only have garlic powder, use 1 teaspoon instead of the fresh cloves.
- Even browning: If the knots are browning too quickly on top, cover loosely with foil for the last few minutes of baking.
Serving Suggestions
Serve these garlic knots as an appetizer with marinara sauce for dipping, or alongside a bowl of soup, a fresh green salad, or your favorite pasta dish. They also make a great side for grilled meats or roasted vegetables.
Variations
- Cheesy Garlic Knots: Sprinkle shredded mozzarella or cheddar cheese over the knots during the last 3–4 minutes of baking.
- Herb Butter Knots: Add 1 teaspoon of dried basil or Italian seasoning to the butter mixture.
- Parmesan Crust: After brushing with butter, roll the knots in grated Parmesan cheese before baking for a crispy, cheesy exterior.
- Whole Wheat Option: Use whole wheat refrigerated biscuits for a nuttier flavor, though the texture will be slightly denser.
Storage and Reheating
Store any leftover garlic knots in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds. For a crispier texture, use the oven method.
Frequently Asked Questions
Can I use jumbo biscuits instead of regular ones? Yes, but you’ll get fewer knots. Cut each jumbo biscuit into quarters instead of halves, and adjust the baking time to 15–18 minutes.
Why are my garlic knots raw in the middle? This usually happens if the ropes are too thick or the knots are placed too close together. Make sure each rope is about 6 inches long and space the knots at least 1 inch apart on the baking sheet.
Can I prepare these ahead of time? You can shape the knots and keep them covered in the refrigerator for up to 2 hours before baking. Bake them straight from the fridge, adding a couple of minutes to the baking time.
Can I use garlic butter spread instead of fresh garlic? Yes, substitute 1/4 cup (60 g) of garlic butter spread for the melted butter and minced garlic. Omit the extra garlic powder if the spread is already seasoned.
How do I make them vegan? Use vegan butter and a vegan Parmesan alternative, and choose a brand of refrigerated biscuits that is dairy-free (check the label).
Can I freeze baked garlic knots? Yes, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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