{"id":144003,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/parmesan-knots\/"},"modified":"2022-05-27T12:25:52","modified_gmt":"2022-05-27T17:25:52","slug":"parmesan-knots","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-knots\/","title":{"rendered":"Parmesan Knots"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They&#8217;re handy to keep in the freezer and a snap to reheat and serve with a meal.<\/p>\n","protected":false},"author":7061,"featured_media":1422346,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306910,304328,305271,304338,305334,304180,304988,306848,305353,305024,306961,304350,324623,304150,305031],"categories-v2":[310461,309438,309906,308984,309216,308992,309337,309462,308935,309603,309362,308965,309961,309001,309177,309434,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Parmesan Chicken","post_link":"\/recipes\/parmesan-chicken\/","post_image":"\/wp-content\/uploads\/2024\/09\/Parmesan-Chicken_EXPS_THVP24_515_MR_09_06_2.jpg"},{"post_title":"Parmesan Bow Tie Pasta with Chicken","post_link":"\/recipes\/parmesan-bow-tie-pasta-with-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps188377_TH153342D02_19_4b.jpg"},{"post_title":"Parmesan Pasta","post_link":"\/recipes\/parmesan-herbed-noodles\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_27889_ChristineMa_7.jpg"},{"post_title":"Parmesan Mushroom Tartlets","post_link":"\/recipes\/parmesan-mushroom-tartlets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Mushroom-Tartlets_exps82866_THCA143053D09_06__6bC.jpg"},{"post_title":"Parmesan Baked Potatoes","post_link":"\/recipes\/parmesan-baked-potatoes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Baked-Potatoes_exps1505_BOS2930251D_10_23_3bC_RMS.jpg"},{"post_title":"Garlic Knots","post_link":"\/recipes\/garlic-knots\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Knots_EXPS_HCA21_39824_B01_29_1b.jpg"},{"post_title":"Parmesan Mashed Potatoes","post_link":"\/recipes\/nanny-s-parmesan-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Parmesan-Mashed-Potatoes_EXPS_TOHD24_191741_SoniaBozzo_social.jpg"},{"post_title":"Parmesan Fettuccine","post_link":"\/recipes\/parmesan-fettuccine\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Fettuccine_EXPS_FT20_37116_F_1029_1.jpg"},{"post_title":"Parmesan Scones","post_link":"\/recipes\/parmesan-scones\/","post_image":"\/wp-content\/uploads\/2018\/01\/Parmesan-Scones_EXPS_THAM19_45860_B11_13_3b.jpg"},{"post_title":"Parmesan & Garlic Fries","post_link":"\/recipes\/parmesan-garlic-fries\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parmesan-Garlic-Fries_exps181453_TH143191A11_13_4bC_RMS.jpg"},{"post_title":"Herb and Parmesan Fougasse","post_link":"\/recipes\/herb-and-parmesan-fougasse\/","post_image":"\/wp-content\/uploads\/2024\/04\/Herb-and-Parmesan-Fougasse_EXPS_TOHcom23_274688_DR_10_06_16b.jpg"},{"post_title":"Parmesan Bow Ties","post_link":"\/recipes\/parmesan-bow-ties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16353_CS1242C4.jpg"},{"post_title":"Parmesan Fondue","post_link":"\/recipes\/parmesan-fondue\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21645_RDSC1049409D7B-1.jpg"},{"post_title":"Cinnamon Love Knots","post_link":"\/recipes\/cinnamon-love-knots\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11697_TH10090_C29D.jpg"},{"post_title":"Parmesan Chicken Patties","post_link":"\/recipes\/parmesan-chicken-patties\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Parmesan Butter","post_link":"\/recipes\/parmesan-butter\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Parmesan Chicken Pasta","post_link":"\/recipes\/parmesan-chicken-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24187_TKF62721D141.jpg"},{"post_title":"Parmesan Pretzel Rods","post_link":"\/recipes\/parmesan-pretzel-rods\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35464_CWX1154012C10123b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps10089__QC10034C44A.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/parmesan-knots\/","name":"Parmesan Knots","datePublished":"2018-01-01","dateModified":"2022-05-27","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps10089__QC10034C44A.jpg","height":300,"width":300},"recipeCategory":"","description":"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.","recipeIngredient":["1\/2 cup canola oil","1\/4 cup grated Parmesan cheese","1-1\/2 teaspoons dried parsley flakes","1-1\/2 teaspoons dried oregano","1 teaspoon garlic powder","Dash pepper","3 tubes (12 ounces each) refrigerated buttermilk biscuits"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside."},{"@type":"HowToStep","text":"Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets."},{"@type":"HowToStep","text":"Bake at 400&deg; for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months."},{"@type":"HowToStep","text":"To use frozen knots: Reheat, unthawed, at 350&deg; for 15-20 minutes."}],"recipeYield":"5 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 32 calories","fatContent":"2g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"55mg sodium","carbohydrateContent":"3g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8,"reviewCount":5,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orange8Ball"},"reviewBody":"Great recipe! So easy, and they were a hit at dinner. I replaced the canola oil with olive oil (I might try melted butter next time), used two cans of Grands Home Style biscuits, and baked the biscuits at 375F for about 9 minutes. I'll be making these often!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueWheel"},"reviewBody":"I agree with xicota- the time and temp for this recipe is NOT accurate, if you follow the directions--they will be hard and burnt!   375 for 8-9 mins is GREAT!   ENJOY them often.  I've also substituted Pillsbury Crescent Roll refrigerated dough (one crescent piece per KNOT) and made LARGER  Garlic Parmesan Knots!   Excellent with Soups and Chili's   Mmmmm...Good Eatin!  ;)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWrench"},"reviewBody":"Delicious!  Made with soup my son didn't touch the soup and usually that is one of his favorites.  He kept sneaking more rolls instead!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanPretzel"},"reviewBody":"Absolutely delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPumpkin"},"reviewBody":"Delicious alwaysa quick  goto when I run out of garlic bread","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"10089","romance_copy_dek":"In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. 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","NoOfRatings":5,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps10089__QC10034C44A.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps10089__QC10034C44A.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Substitutions","TipTitle":"","TipText":"&lt;b&gt;Editor's Note:&lt;\/b&gt; To use frozen biscuits, bake according to package directions."}],"CommentCount":11,"RatingCount":9,"RecipeCommentDetails":[{"Comment":"<p>Delicious alwaysa quick  goto when I run out of garlic bread<\/p>","CommentId":1,"DateRated":"10\/28\/2015 17:58","GUID":"f5d237612d704832bb9f548289b18c8e","MemberId":7218754,"Rating":5,"ScreenName":"debsco98","SubmittedDate":"10\/28\/2015 17:58"},{"Comment":"<p>Absolutely delicious!<\/p>","CommentId":2,"DateRated":"11\/18\/2014 09:02","GUID":"175ebcc8ee574c649047cba2cbaac320","MemberId":5618202,"Rating":5,"ScreenName":"JenniferMomto3","SubmittedDate":"11\/18\/2014 09:02"},{"Comment":"<p>Delicious!  Made with soup my son didn&#39;t touch the soup and usually that is one of his favorites.  He kept sneaking more rolls instead!<\/p>","CommentId":3,"DateRated":"","GUID":"91d00da8465b4300a619ef35707cf415","MemberId":4482783,"Rating":5,"ScreenName":"ojc0806","SubmittedDate":"01\/06\/2014 23:56"},{"Comment":"<p>I agree with xicota- the time and temp for this recipe is NOT accurate, if you follow the directions--they will be hard and burnt!   375 for 8-9 mins is GREAT!   ENJOY them often.  I&#39;ve also substituted Pillsbury Crescent Roll refrigerated dough (one crescent piece per KNOT) and made LARGER  Garlic Parmesan Knots!   Excellent with Soups and Chili&#39;s   Mmmmm...Good Eatin!  ;)<\/p>","CommentId":4,"DateRated":"10\/04\/2013 22:26","GUID":"5f294f5f43cb4e49804f4b8efcaaaf14","MemberId":7431228,"Rating":4,"ScreenName":"BrendaCrocker","SubmittedDate":"10\/04\/2013 22:23"},{"Comment":"<p>This is a very holesome tasting addtion to any Italian dish, or even soup. The whole family asked for more when they were all gone<\/p>","CommentId":5,"DateRated":"02\/26\/2013 18:25","GUID":"c8f2cdc08edd45fdadd3ffe938225de0","MemberId":4092638,"Rating":0,"ScreenName":"njtempe","SubmittedDate":"02\/26\/2013 18:25"},{"Comment":"","CommentId":6,"DateRated":"10\/24\/2012 20:38","GUID":"9E0B509066CD434296452A2A12060F64","MemberId":333832,"Rating":0,"ScreenName":"Cheryl Clawson","SubmittedDate":"10\/24\/2012 20:38"},{"Comment":"<p>Great recipe! So easy, and they were a hit at dinner. I replaced the canola oil with olive oil (I might try melted butter next time), used two cans of Grands Home Style biscuits, and baked the biscuits at 375F for about 9 minutes. I&#39;ll be making these often!<\/p>","CommentId":7,"DateRated":"10\/14\/2011 02:57","GUID":"B510FBF49BB9446584DAF9A51A5F5242","MemberId":944314,"Rating":5,"ScreenName":"xicota","SubmittedDate":"10\/14\/2011 02:57"},{"Comment":"","CommentId":8,"DateRated":"10\/09\/2011 13:40","GUID":"4d4c36d9ccf9456cb4ea2ebf18e29907","MemberId":1023237,"Rating":0,"ScreenName":"crash9875","SubmittedDate":"10\/09\/2011 13:40"},{"Comment":"","CommentId":9,"DateRated":"03\/19\/2010 13:03","GUID":"170B051F82CF47D685D8E7FBFD56F3E3","MemberId":644181,"Rating":5,"ScreenName":"key44","SubmittedDate":"03\/19\/2010 13:03"},{"Comment":"","CommentId":10,"DateRated":"10\/01\/2009 12:28","GUID":"b72b9b99845f46a2aecb9496139b8373","MemberId":1196484,"Rating":5,"ScreenName":"justmbeth","SubmittedDate":"10\/01\/2009 12:28"},{"Comment":"","CommentId":11,"DateRated":"09\/18\/2009 15:13","GUID":"28fe4dbe1de940b48795bbdb535835e0","MemberId":2011212,"Rating":5,"ScreenName":"ToniHudson","SubmittedDate":"09\/18\/2009 15:13"},{"Comment":"<p>great recipe. easy to do. tastes great.big favorite. will make them more often<\/p>","CommentId":12,"DateRated":"","GUID":"6f6ee95854994e5c9fbba61c0497634a","MemberId":3530504,"Rating":0,"ScreenName":"sue","SubmittedDate":"08\/03\/2009 00:08"},{"Comment":"<p>This is a great recipe.  I served them last night and many wanted the recipe. I baked them a few hours early and heated up in the oven before serving. You must make them!<\/p>","CommentId":13,"DateRated":"","GUID":"F34B2785719748ECA65DD8B4BB5C3EA1","MemberId":3358653,"Rating":0,"ScreenName":"MrsBobbie","SubmittedDate":"05\/22\/2009 21:57"},{"Comment":"<p>I love this recipe but I don't cut the biscuits at all. The cheap refrigerater biscuits are kind of small any way and I use only 2 cans and re-coat them a 2nd time. I don't even brush them--I dunk the biscuits whole into the oil mix. We love them very much.<\/p>","CommentId":14,"DateRated":"","GUID":"F405CF216D4249B49E0F363CECE98D8E","MemberId":923248,"Rating":0,"ScreenName":"mis7up","SubmittedDate":"02\/17\/2009 12:14"},{"Comment":"<p>these look quick and easy- will certainly try them<\/p>","CommentId":15,"DateRated":"","GUID":"B4D926F9C7B273CF97D06DFB4C68BE9D","MemberId":152044,"Rating":0,"ScreenName":"oeg1kallee","SubmittedDate":"03\/10\/2008 11:42"},{"Comment":"<p>will try these tonight<\/p>","CommentId":16,"DateRated":"","GUID":"B4D926F9C7B273CF97D06DFB4C68BE9D","MemberId":152044,"Rating":0,"ScreenName":"oeg1kallee","SubmittedDate":"03\/10\/2008 11:39"},{"Comment":"","CommentId":17,"DateRated":"05\/20\/2006 22:22","GUID":"720f722244f1436faf3ea32c666f3e5f","MemberId":1048936,"Rating":5,"ScreenName":"sandcarp","SubmittedDate":"05\/20\/2006 22:22"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Parmesan Knots"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Parmesan Knots Recipe: How to Make It<\/title>\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Parmesan Knots Recipe: How to Make It","description":"In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. 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