Parmesan Knots (Taste of Home)

1/2 cups canolia oil

1/4 cup grated Parmesan cheese

1-1/2 tsp dried parsley flakes

1-1/2 tsp dried oregano

1 tsp garlic powder

dash of pepper

3 tubes (12 oz each) refrigerated buttermilk biscuits

In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6 inch rope; tie in a loose knot. Place on greased baking sheets.

Bake at 4oo degrees for 8-11 mins or until golden brown, immediately brush with the parmesan mixture. Serve warm or freeze for up to 2 months.

TO USE FROZEN KNOTS:

Reheat, unthawed, at 350 for 15-20 mins.