Quick and easy garlic knots

We had a potluck at work this week for my coworker’s last day. I was already bringing in my turtle sugar cookies, but I wanted to make something else and I was very limited on time.

My sister suggested garlic knots.

Yum. Who doesn’t love these? I figured I would use the ingredients I already had on hand and throw these together in no time at all. And for once I was right!

You will need:

  •  A can of refrigerated biscuits (I used biscuits because I had a few cans left over from the monkey bread, but I’m sure you can use pizza dough, breadstick dough, whatever kind of dough you have lying around.)
  • A few cloves of garlic (I used 4 relatively big ones, but that was probably too much)
  • 2-3 tablespoons of olive oil
  • some seasoning (I just used some Italian seasoning, feel free to use whatever you have. Parmesan cheese would be good!)

Note: this recipe is for one batch, which for me made 1o knots. I made two batches to take into work. 

First you wanna roll out each biscuit and tie it into a knot. See fancy shmancy video:

I found that it was easiest to start in the middle and move my hands apart as I rolled, making it a very thin rope. If it’s too fat you won’t be able to knot it easily, and the thin ones expand in the oven anyway. (The green on my hands is food coloring from the turtle cookies.)

Lay them on a greased cookie sheet, and bake at 400° for 10 minutes.

While they are baking, mix together the oil, minced garlic and a dash of seasoning. Taste-testing is the best way to get the ratios right!

After 10 minutes, pull the knots out of the oven (but don’t turn it off!). They should be golden brown at this stage.

Brush each knot with the garlic mixture, making sure to cover it evenly.

For my first batch I tried tossing them in a bowl with the oil, but the garlic didn’t stick to the bread and I ended up having to spoon it over them anyway. Brushing it was easier! 

Bake for another 2 minutes or until the the oil starts to brown.

I would advise not kissing anyone after eating these because your breath will REEK of garlic, unless you’re into that kind of thing. If that’s the case: Cheers.


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