HERBED BISCUIT KNOTS
found this recipe in TOH's "2006 Quick Cooking" cookbook,and it was sent in to TOH by Mary Smith of Columbia, Missouri. I did make a couple of changes to the original recipe. The changes I made seemed to work better for me.The recipe that was submitted called for vegetable oil instead of the melted margarine I used.Also, I...
Provided by Rose Daly
Categories Savory Breads
Time 25m
Number Of Ingredients 3
Steps:
- 1. In a small bowl combine melted margarine and seasonings,set aside.
- 2. Cut each biscuit in half,roll into a 6 inch rope,then tie into a loose knot.
- 3. Place on a greased baking sheet. ( I used greased parchment paper for easier clean up ).
- 4. Bake at 400 degrees for 10 to 15 minutes half way through baking time, brush with herb mixture.
- 5. Finish baking and immediately brush with remaining herb mixture.And now enjoy. :)
HERBED GARLIC KNOTS
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 16 garlic knots
Number Of Ingredients 0
Steps:
- Cut 1 pound pizza dough into 4 pieces; flatten each into a 4-inch square. Cut each square into 4 strips; tie each strip into a knot. Transfer to a parchment-lined baking sheet, brush with olive oil and loosely cover with plastic wrap; let rise 1 hour. Uncover and bake at 400 degrees F until golden, 12 to 15 minutes. Combine 3 tablespoons butter, 2 tablespoons olive oil, 3 minced garlic cloves, 2 anchovy fillets, 1 teaspoon salt and 1/4 teaspoon red pepper flakes in a saucepan over medium heat; cook 1 to 2 minutes. Toss the knots with the butter and 3 tablespoons minced parsley; sprinkle with grated Parmesan.
PARMESAN KNOTS
In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal.
Provided by Taste of Home
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside. , Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets. , Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. , To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes.
Nutrition Facts : Calories 32 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
GARLIC KNOTS
These novel garlic knots are handy because they can be made ahead of time and reheated when needed. -Jane Paschke, University Park, Florida
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 4-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake until golden brown, 8-10 minutes., In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
Nutrition Facts : Calories 46 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERBED BISCUITS
Why not keep a batch of these ready-to-bake biscuits in the freezer? They'll add a special touch to any meal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a food processor, combine flour, baking powder, salt, and butter. Pulse mixture until pea-size pieces form. Through the feeding tube, add chives and milk; pulse just until combined.
- Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking. Sprinkle tops lightly with flour.
- Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes. Serve warm.
Nutrition Facts : Calories 183 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 4 g
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