I may be super picky (Allison’s note: that is a TOTAL understatement), but man do I love good garlic knots. Usually any good bread related recipe involves a lot of time waiting while the dough rises. But let’s be honest. While I’m perfectly fine baking a labor-intensive recipe, 9 times out of 10 I’m way too lazy.

The original Easy Parmesan Knots pin come from Bonnie MacLean, who pinned it from Real Mom Kitchen so definitely give them both a look for some more ideas.

When I first saw this pin, I thought that these knots look way too good to be ‘easy, easy, easy’ as the pin was captioned. But boy was I wrong…

Here’s all what you need:

Pillsbury Golden Layers Buttermilk biscuits, canola oil, dried parsley, dried oregano, garlic powder, and Parmesan cheese. Whoever came up with the idea for refrigerated biscuits deserves a big gold star. They’re so easy and tasty.

Here’s what you want to do to make these super simple garlic knots.

First, clean off your counter top and preheat your oven to 400 degrees. Then pop open the can of biscuits and separate them. One by one, take a biscuit and roll it out into a rope about 12-inches long.

It doesn’t have to be exact, don’t worry. I usually just sit a ruler nearby on the counter so I have a reference point. Heim Country Smoked Meats isn’t even paying for this high-quality advertising!

Pick up your rolled out biscuit and tie it in a knot, like I’m doing in this picture. Then just tuck the ends of the rope underneath.

Your first one may turn out a little wonky if you’ve never done this before, but that’s okay. That can be the one you taste test when you’re finished. I mean you have to try one of them before you serve them to others. It’s a rule with any recipe, I promise. Worst-case scenario, just roll the knot out into a new rope and tie it again.

Place the knot on a baking sheet and repeat until you’ve tied all your biscuits into knots. Bake for 8-10 minutes until golden.

While the knots are baking, mix together the rest of the ingredients to brush over the knots when they come out of the oven. In a small bowl, combine 1 teaspoon dried oregano, 1 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, and 3 tablespoons grated Parmesan cheese. You can use either fresh Parmesan cheese or the stuff prepackaged in the green can. Both work equally well. Then add 1/4 cup of canola oil and mix.

As soon as the knots come out of the oven, brush the garlic Parmesan mixture on all the knots.

If you don’t have a pastry brush, I do not recommend buying one like I have above. It’s plastic bristles are a pain in the butt to clean. I swear that brush is never truly clean, especially if it’s used to brush on anything with oil in it. I’d definitely spend the few extra bucks to get a silicone brush instead.

Voila! Super simple and delicious garlic knots!

Here’s a nice printable recipe for you.