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.

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For convenience, we used Pillsbury buttermilk biscuit dough and rolled them into knots.

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Then we brushed the knots with a mixture of butter, garlic salt, garlic, oregano and parsley.

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Baked the knots fot about ten minutes at 350 degrees F.

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We like them lightly browned.

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You could let them cool … or you could just eat them piping hot.

One decision is better than the other.

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Case in point.

stay satisfied.