Fun in the Cadigan’s kitchen with Sylvia!
After our Italian-inspired luncheon, Sylvia still had three rolls of buttermilk biscuits left so we decided to make more garlic knots.
If I hate garlic and I liked these, then I am pretty sure that the only beings that wouldn’t are vampires. And they don’t count.
For convenience, we used Pillsbury buttermilk biscuit dough and rolled them into knots.
Then we brushed the knots with a mixture of butter, garlic salt, garlic, oregano and parsley.
Baked the knots fot about ten minutes at 350 degrees F.
We like them lightly browned.
You could let them cool … or you could just eat them piping hot.
One decision is better than the other.
Case in point.