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Recipe of the Month Breads, Rolls, and Muffins - Parmesan Knots

  • ½ cup vegetable oil
  • ¼ cup grated Parmesan cheese
  • 1½ teaspoons dried parsley flakes
  • 1½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Dash pepper
  • 3 (12-ounce) cans refrigerated buttermilk biscuits

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder, and pepper; set aside. Cut each biscuit in half and roll each piece into a six-inch rope; tie in a loose knot.
Place on greased baking sheets and bake at 450º for six to eight minutes or until golden brown. Immediately brush with the Parmesan mixture, then brush again. Serve warm or freeze up to two months. To use frozen rolls, bake at 350º for six to eight minutes or until heated.
Yield: Five dozen.

Submitted By: Shirley L. Revis
Montgomery Farmers Co-op
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