Parmesan Knots
1 tube (12 ounces) refridgerated buttermilk biscuits
¼ C canola oil
3 T grated parmesan cheese (the green can stuff is great)
½ tsp garlic powder
1 tsp dried oregano
1 tsp dried parsley flakes
1. Roll each biscuit into a 12 inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield: 10 knots.
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