Each bite of these buttery Parmesan garlic knots is a perfect mix of warm, fluffy dough, rich melted butter, savory garlic, and salty Parmesan. With store-bought biscuit dough, this shortcut recipe makes it super easy to have a batch on the table in no time...maybe TOO easy.
Soft, buttery, and loaded with Parmesan, these warm, pillowy knots of garlic heaven are dangerously addictive. These babies are so good, they should come with a warning label—because once you start, the only thing stopping you is eating the whole batch (or an intervention).
This recipe makes a perfect side dish to pasta with decadent Alfredo sauce and tender balsamic London broil. Get ready to feast!
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Why You'll Love Buttery Parmesan Garlic Knots
Super easy to make – This recipe uses store-bought biscuit dough for convenience. No kneading or waiting for dough to rise, these delicious bites are ready in just a few simple steps.
Rich, buttery flavor – Pillowy dough browned to perfection, coated in a delicious garlic butter with savory Parmesan topping.
Crowd-pleaser – Irresistibly soft, fluffy, and full of flavor, these delicious garlic knots will be loved by the whole family! You’ll be fighting over the last one...definitely make a double batch.
Ingredients
With just a handful of simple ingredients—store-bought biscuit dough, butter, garlic powder, Parmesan, and a sprinkle of herbs—you can whip up these insanely delicious garlic knots in no time!
- Store-bought buttermilk biscuit dough
- Butter
- Grated Parmesan cheese - I actually like the green can Parmesan for this recipe, but freshly grated Parm is great too; just grate it on the finest setting on your box grater.
- Garlic powder
- Italian seasoning
See recipe card for quantities.
How to Make Buttery Parmesan Garlic Knots
Using refrigerated biscuit dough simplifies this process to less than 30 minutes!
- Preheat oven to 375 F (190 C). Cut each biscuit dough round in half.
- Roll each half dough round into a 6-inch rope.
- Tie each rope into a knot and tuck the ends under.
- Place knots 2 inches apart on a greased baking sheet. Bake until light golden brown on top, 14-16 minutes.
5. While the knots are baking, melt the butter in a small bowl. Add garlic powder and Italian seasoning and stir to combine.
6. Dip the top of the baked garlic knots into the garlic butter mixture. Whisk the butter intermittently so all the garlic and seasoning doesn't settle to the bottom.
7. Sprinkle the top of each garlic knot with grated Parmesan cheese. Serve immediately.
Substitutions
This recipe was written for refrigerated biscuit dough, but store-bought pizza dough or crescent dough will also work well. If you have a recipe for homemade pizza dough you love, you can definitely use it (you over-achiever!).
If you don’t have Italian seasoning, you can substitute dried oregano or a mix of oregano, basil, thyme, and/or rosemary.
Pecorino or Asiago cheese makes a good sub for Parmesan.
How Much Garlic is Too Much? Asking for a Friend...
These garlic knots do not mess around—they’re buttery, cheesy, and packing enough garlicky goodness to keep vampires at bay! If you aren't crushing on garlic quite as much as I am, feel free to dial back the garlic powder to ½ teaspoon.
Equipment
You'll need just basic kitchen equipment to make these delightful treats.
- Baking sheet
- Cutting board
- Chef's knife or kitchen scissors
- Mixing bowl
- Measuring spoons
How to Store Garlic Knots
To store leftover garlic knots (if you have any!) allow them to cool to room temperature. Store in an airtight container or resealable bag for 2-3 days at room temperature, or in the fridge for up to a week.
You can also freeze baked garlic knots in a zip-top bag or wrapped tightly in foil or plastic wrap for up to 3 months. Reheat in a 350-degree oven.
What to Serve with Garlic Knots
Garlic knots were made for dipping sauces! Try serving them with classic marinara, ranch, or even a little spicy buffalo sauce. These buttery bites are also the ultimate sidekick for pizza night!
FAQ
I wrote and tested this recipe with refrigerated biscuit dough, but store-bought pizza dough or crescent roll dough will also work well. Pizza dough gives the most traditional texture, while biscuit or crescent dough makes them extra soft and fluffy. If you have a favorite recipe for homemade pizza dough, you can definitely use that too.
Yes! Bake them first, let them cool, then freeze in a sealed bag for up to 3 months. Reheat in the oven at 350°F until warmed through.
Yes! You can shape the knots and refrigerate them on the baking sheet for a few hours before baking. These are best when fresh out of the oven!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with buttery Parmesan garlic knots:
Buttery Parmesan Garlic Knots {Super Easy Shortcut Recipe!}
Equipment
- cutting board
- chef's knife or kitchen scissors
- baking sheet
- mixing bowl
- mixing spoon or whisk
- measuring spoons
Ingredients
- 1 tube refrigerated buttermilk biscuits (12 ounces)
- 5 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons Parmesan cheese finely grated
Instructions
- Preheat oven to 375 F (190 C). Cut each biscuit dough round in half.
- Roll each half dough round into a 6-inch rope. Tie each rope into a knot and tuck the ends under.
- Place the knots on a greased baking sheet 2 inches apart. Bake for 14-16 minutes, until the tops are light golden brown.
- While the knots are baking, melt the butter in a small bowl. Add garlic powder and Italian seasoning and stir to combine.
- Dip the top of the baked garlic knots into the garlic butter mixture. Whisk the butter intermittently so all the garlic and seasoning doesn't settle to the bottom.
- Sprinkle the top of each garlic knot with grated Parmesan cheese. Serve immediately.
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