These novel knots are handy because they can be made ahead of time.
—JANE PASCHKE UNIVERSITY PARK, FL
START TO FINISH: 30 MIN. • MAKES: 2 1/2 DOZEN
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1. Preheat oven to 400°. Cut each biscuit into thirds. Roll each piece into a 3-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.