Fast Garlic Knots (No Pizza Dough Needed)

There are few things more comforting than the aroma of freshly baked garlic bread wafting from the oven. For me, it conjures up memories of bustling family dinners, where a basket of warm, garlicky goodness was always the undisputed star. I recall one particular evening, a chaotic Saturday when plans for a pizza night went awry, leaving us scrambling for a side to accompany a hastily made spaghetti. Just as despair began to set in, I remembered a brilliant shortcut I’d stumbled upon – a way to achieve that beloved garlicky, knotty goodness without the hours of rising or the fuss of homemade dough. In what felt like mere minutes, we had a platter of irresistibly savory knots, proving that deliciousness doesn’t always require a lengthy culinary journey.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 23-25 minutes
• Servings: 4
• Yield: Approximately 18-20 knots
• Dietary Type: Vegetarian

Ingredients

This recipe cleverly utilizes a pantry staple that’s ready to go, cutting down significantly on prep time without sacrificing flavor.

• 1 (12-ounce) package refrigerated buttermilk biscuits
• 1/4 cup canola oil (or a blend of 1/2 olive oil and 1/2 canola oil for a slightly richer flavor)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley

Equipment Needed

• Baking sheet
• Parchment paper (optional, but recommended for easy cleanup)
• Small bowl
• Measuring cups and spoons
• Whisk or fork

Instructions

The beauty of this recipe lies in its remarkable simplicity and speed. We’re essentially transforming pre-made biscuits into delightful, savory knots that rival their more labor-intensive counterparts.

1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Ensuring your oven is at the correct temperature is crucial for achieving that perfect golden-brown exterior.
2. Prepare your baking sheet. Lightly grease a baking sheet, or for even easier cleanup, line it with parchment paper.
3. Cut the biscuits. Open the package of refrigerated buttermilk biscuits. Using a knife or a bench scraper, cut each biscuit into thirds. You’ll end up with small, roughly uniform pieces of dough.
4. Shape the knots. Take each third of a biscuit and roll it into a 3-inch rope. Don’t worry about perfect uniformity; the charm of these knots is in their slightly rustic appearance. Once you have your rope, tie it into a knot. To secure the ends, tuck them under the knot. This helps prevent them from unraveling during baking.
5. Arrange on the baking sheet. Place the shaped knots about 2 inches apart on your prepared baking sheet. This spacing allows them to expand slightly without touching.
6. Bake the knots. Transfer the baking sheet to your preheated oven. Bake for 8 to 10 minutes, or until the knots are golden brown and puffed. Keep a close eye on them during the last few minutes, as oven temperatures can vary.
7. Prepare the garlic-herb mixture. While the knots are baking, in a large bowl, combine the canola oil, grated Parmesan cheese, garlic powder, dried oregano, and dried parsley. Whisk these ingredients together until well combined.
8. Coat the warm knots. As soon as the knots are out of the oven and still warm, add them directly into the bowl with the garlic-herb mixture. Toss gently to coat each knot evenly. The warmth of the knots will help them absorb the flavorful oil and herb mixture beautifully.

Expert Tips & Tricks

• For a stronger garlic flavor: If you’re a true garlic aficionado, consider adding a clove or two of finely minced fresh garlic to the oil mixture. Be mindful that fresh garlic can burn more easily than garlic powder, so keep a very close watch during the tossing stage.
• Adjusting the herbs: Feel free to experiment with other dried herbs you have on hand. Dried basil, thyme, or a pinch of red pepper flakes for a touch of heat can all be delicious additions.
• Parmesan alternatives: While Parmesan offers a delightful nutty and salty profile, you could also experiment with grated Pecorino Romano for a sharper flavor, or even a dairy-free Parmesan alternative if needed.
• Don’t overcrowd the pan: It’s tempting to bake more knots at once, but overcrowding will lead to uneven baking and less crisp edges. Stick to the recommended spacing for the best results.

Serving & Storage Suggestions

These fast garlic knots are best served warm, straight from the oven, when they are at their most tender and flavorful. They are absolutely divine when paired with a side of warm marinara sauce for dipping – perfect for a casual game-day snack or as an appetizer. They also make a fantastic accompaniment to pasta dishes, soups, or stews, offering a welcome burst of garlicky flavor.

If you happen to have any leftovers (which is unlikely, but possible!), they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, simply warm them in a 300°F (150°C) oven for 5-7 minutes, or until heated through. Microwaving is an option, but it can sometimes result in a slightly softer texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	414.5 kcal
Calories from Fat	236 kcal
Total Fat	26.3 g	40%
Saturated Fat	4.7 g	23%
Cholesterol	4.2 mg	1%
Sodium	909.6 mg	37%
Total Carbohydrate	37.8 g	12%
Dietary Fiber	0.8 g	3%
Sugars	6.4 g	25%
Protein	7.3 g	14%

(Note: Nutritional values are approximate and can vary based on specific ingredient brands and portion sizes.)

Variations & Substitutions

• Cheesy Garlic Knots: For an extra cheesy kick, add about 2 tablespoons of shredded mozzarella or a cheddar blend to the garlic-herb mixture before tossing the knots.
• Spicy Kick: Incorporate a pinch of red pepper flakes into the oil mixture for a subtle warmth that complements the garlic.
• Fresh Herbs: If you have fresh herbs on hand, you can mince them finely and use them in place of dried. 2 tablespoons of finely chopped fresh parsley and 1 tablespoon each of fresh oregano would be a good starting point.
• Vegan Option: To make these vegan, substitute the buttermilk biscuits with a vegan biscuit dough (many brands offer these, or you can find recipes for homemade vegan biscuits). For the cheese component, use a vegan Parmesan alternative or simply omit it and increase the herbs slightly for flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the garlic-herb mixture ahead of time?
A: Yes, you can prepare the garlic-herb oil mixture up to a day in advance and store it in an airtight container at room temperature. Just give it a quick whisk before using.

Q: My biscuits are not browning evenly, what should I do?
A: Ovens can have hot spots. Try rotating the baking sheet halfway through the baking time to ensure more even browning.

Q: Can I use biscuit dough from a can instead of buttermilk biscuits?
A: While other canned biscuit doughs might work, buttermilk biscuits are specifically recommended for their texture and slight tang, which complements the savory garlic flavor. Results may vary with other dough types.

Q: How do I get the knots to stay tied?
A: Tucking the ends under securely is key. Don’t be afraid to press them down firmly but gently to help them adhere during baking.

Q: Can these be frozen?
A: It’s not recommended to freeze these garlic knots once baked, as their texture can become compromised upon thawing. They are best enjoyed fresh or stored at room temperature or in the refrigerator for a few days.

These fast garlic knots are a true testament to culinary ingenuity, proving that delicious, crowd-pleasing appetizers don’t always require a significant time commitment. They are the perfect solution for those moments when you crave something warm, savory, and satisfying without the fuss. So next time you’re in a pinch, or simply yearning for that irresistible garlicky aroma, give these a try. They’re sure to become a go-to favorite in your repertoire. Enjoy!