This recipe went great with the Chicken Brunswick Stew. My husband was impressed I could take a refrigerator biscuit, roll it, knot it, and glam it up!
1 tube refrigerator biscuits (I used Pillsbury Golden Layers)
1/3 cup canola oil
3 T grated Parmesan cheese
2 1/2 teas. Italian herbs for dippin, OR
1 teas. dried oregano
1 teas. dried parsley flakes
1/2 teas. garlic powder
Roll each biscuit into a 12" rope and tie into a knot, tuck ends under. Place 2" apart on a baking sheet lined with Silpat or parchment paper. Bake at 400' for 8-10 minutes or until golden brown.
In a bowl, combine the spices, cheese and oil. Brush the warm knots with the mixture. Makes 10 knots.