Easy and delicious, buttery Biscuit Dough Garlic Knots are made in just 20 minutes using a can of refrigerated biscuit dough. It’s the best kitchen short cut!
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Skip the restaurant and make your own warm, buttery garlic knots right at home! Biscuit dough is a secret weapon in this recipe. There are so many things you can make with a can of biscuit dough and I’m happy to say that garlic knots are one of those things.
These biscuit dough garlic knots come together in less than 20 minutes and are the perfect addition to pasta night.
10 Things You Can Make with a Can of Biscuit Dough Round Up
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Pastry brush to brush on the garlic butter
- Sheet pan
- 1 can refrigerated biscuit dough (8 biscuits)
- 4 tbsp butter (salted or unsalted)
- 2 tbsp grated parmesan cheese
- 2 garlic cloves
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp salt- if you are using salted butter, then leave the salt out
How to make Garlic Knots
Preheat & Prep
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Shape the Knots
Open a can of refrigerated biscuit dough and cut each biscuit in half. Roll each half into a rope about 6 inches long. Tie each rope into a knot, tucking in the ends, and place them evenly spaced on your prepared baking sheet.
Make the Garlic Butter
In a small saucepan over low heat, melt the butter. Add the minced garlic cloves and cook for 1 minute, just until fragrant—be careful not to let the garlic or butter burn. Remove from heat and stir in the parsley, Italian seasoning, and a pinch of salt if desired.
Brush Before Baking
Using a pastry brush, generously brush each biscuit knot with the garlic butter mixture. You’ll only need about half of the butter for this step—save the rest for later!
Bake
Bake for 8–10 minutes, or until the knots are puffed and lightly golden brown.
Finish with Flavor
As soon as the knots come out of the oven, brush them with the remaining garlic butter while they’re still warm. The butter will soak into all those flaky layers—so good!
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Tips and Tricks
- Change up your dough: You can use any type of dough for these like breadstick dough or pizza dough.
- Appetizer or side: Serve along side a pasta dinner or with a dish of marinara sauce for a delicious appetizer.
- Enjoy warm: Best if eaten right away, but if you have leftovers store them in a Ziploc bag. Re-heat in the oven for a couple of minutes.
- Prep Ahead: You can shape the knots and refrigerate them for up to 4 hours before baking—just brush with butter right before they go in the oven.
Variations
- Cheesy Upgrade: Sprinkle with grated Parmesan right after baking.
- Dipping Sauce Ideas: Serve with warm marinara, ranch, or even Alfredo sauce.
- Make It Spicy: Add a pinch of red pepper flakes to the garlic butter for a little heat.
- Change it up: Add some pepperoni slices in the knots for an unexpected twist.
Try these with your garlic knots
These buttery, garlicky biscuit knots are a quick and crowd-pleasing side dish that tastes like they came straight from a restaurant basket—except they’re made with just a few simple ingredients right from your fridge! Flaky biscuit dough is tied into soft, pillowy knots and brushed with a rich garlic-herb butter that takes them over the top.
Perfect for pasta night, dipping into marinara, or serving at your next get-together!
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Biscuit Dough Garlic Knots
Equipment
- Parchment paper for easy clean up
Ingredients
- 16.3 ounce can refrigerated biscuit dough 8 biscuits
- 4 tbsp unsalted butter
- 2 garlic cloves
- 2 tbsp grated parmesan cheese
- 1 tsp oregano
- 1 tsp parsley
- 1/4 tsp salt
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
- Shape the Knots: Open a can of refrigerated biscuit dough and cut each biscuit in half. Roll each half into a rope about 6 inches long. Tie each rope into a knot, tucking in the ends, and place them evenly spaced on your prepared baking sheet.
- Make the Garlic Butter: In a small saucepan over low heat, melt the butter. Add the minced garlic cloves and cook for 1 minute, just until fragrant—be careful not to let the garlic or butter burn. Remove from heat and stir in the parmesan, oregano, parsley and salt.
- Using a pastry brush, generously brush each biscuit knot with the garlic butter mixture. You’ll only need about half of the butter for this step—save the rest for later!
- Bake for 8–10 minutes, or until the knots are puffed and lightly golden brown.
- As soon as the knots come out of the oven, brush them with the remaining garlic butter while they’re still warm. The butter will soak into all those flaky layers—so good!
