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!
