Ingredients:
1/2 c vegetable oil
1/4 c grated Parmesan cheese
1.5 t dried parsley flakes
1.5 t dried oregano
1 t garlic powder
dash pepper
3 (12oz) cans refrigerated buttermilk biscuits
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6 in rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
When I made these, they were almost too delicious to freeze! But I did freeze about half and ate them a few at a time as snacks or with meals. I just popped them in the microwave for 5-15 seconds to re-heat. Do not overheat!
I did notice that the longer they were frozen, the tougher they were after they were re-heated. So, definitely do not let them get lost in your freezer. You will be sad.
