1 tube (12 oz) refrigerated buttermilk biscuits
¼ cup vegetable oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. Italian seasoning
Cut each biscuit in half. Roll each portion into a 6-inch rope; tie in a loose knot. Place on a greased baking sheet. Bake at 400º for 9-11 minutes or until golden brown.
In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.
**After baking, they can be frozen for up to 2 months. Re-heat in a 350º oven for 6 to 8 minutes.
HERBED BISCUIT KNOTS
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