Want to make a fancy bread without kneading dough and destroying your kitchen? Me too. I actually love kneading dough, but I’d rather not do it on Thanksgiving day when my family is running amok and we’re on a schedule. My earlier pull-apart bread was really delicious and easy, too, but this one has a better presentation when on a plate. So without rambling further, here you go:
1 16-oz can of Pillsbury’s Golden Layers refrigerated biscuits
1/4 c. unsalted butter, melted (or use salted and omit the salt later on in the recipe)
2 tbsp. freshly grated parmesan
3/4 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1/4 tsp. salt
Preheat oven to 400° (convenient, as my Butter Pecan Sweet Potatoes have to bake at that temp, too!). Lightly grease a pan.
Mix together the butter, parmesan, garlic powder, oregano, parsley and salt in a small town and set aside.
Halve each of your eight biscuits, roll into 5-inch ropes and tie into knots. Tuck the ends and place on your baking sheet.
Brush knots with 1/2 of the butter mixture. Bake for 8-10 minutes and then brush with the remaining half of the butter mixture. Serve immediately!
Recipe courtesy of Damn Delicious.
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