Parmesan Knots

Monday is here, and it is a bit of a gray day... but that's OK, because I have plenty to catch up on indoors. John's birthday celebration was moved up to this weekend and I am still planning on making cupcakes. He has requested lemon...and even though I explained how lemon cupcakes are not really in season, his choice still remained... oh well ( I will just have to make those fallish cupcakes at a later date). I think this is the recipe I will go off of for the lemon cupcakes, because they have blueberries in them!

As I was searching around for cupcakes, I stumbled into this parmeson knot recipe, and I have to make them tonight! a perfect side to the pasta and takes up very little time. Cannot wait to eat them up!

Easy Parmesan Knots

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil (or olive oil)
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. 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.

I have changed a few ingredients, but this is where I found the original recipe from!