Quick Buttery Herb Garlic Knots with Biscuit Dough

Quick Recipe Version (TL;DR)

• Yield: 12 garlic knots (about 4–6 servings)
• Prep Time: 20 minutes
• Cook Time: 14–16 minutes
• Total Time: 35–40 minutes

Quick Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 3/4 tsp fine salt
• 1/2 tsp garlic powder (optional, for the dough)
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold buttermilk (or milk with 1 tsp lemon juice)
• 6 tbsp (85 g) unsalted butter, melted
• 3 cloves garlic, very finely minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives or oregano (optional)
• 1/4–1/2 tsp kosher salt, to taste
• 2–3 tbsp finely grated Parmesan (optional)
• Pinch red pepper flakes (optional)

Do This

• 1. Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• 2. Whisk flour, baking powder, sugar, salt, and garlic powder. Cut in cold butter until the mixture looks like coarse crumbs.
• 3. Stir in cold buttermilk just until a shaggy dough forms. Gently knead 5–8 times on a floured surface.
• 4. Pat or roll dough into a 9×8-inch rectangle about 1/2 inch thick. Slice into 12 strips, then roll each strip into an 8-inch rope and tie into a knot.
• 5. Arrange knots on the baking sheet. Melt 6 tbsp butter with minced garlic and herbs; brush half over the knots.
• 6. Bake 14–16 minutes until puffed and golden. Immediately brush with remaining garlic-herb butter, sprinkle with Parmesan and a pinch of salt, and serve warm.

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Why You’ll Love This Recipe

• No yeast, no long rise times – biscuit dough means these garlic knots are ready in under 40 minutes.
• Buttery, tender, pull-apart texture with flaky biscuit layers instead of chewy bread.
• Loaded with real garlic, fresh herbs, and optional Parmesan for that bakery-style flavor at home.
• Perfect alongside soup, pasta, steak, or as a cozy snack straight from the pan.

Grocery List

• Produce: Fresh garlic, fresh parsley, fresh chives or oregano (optional)
• Dairy: Unsalted butter, buttermilk (or milk), Parmesan cheese (optional)
• Pantry: All-purpose flour, baking powder, granulated sugar, salt, garlic powder (optional), red pepper flakes (optional)

Full Ingredients

For the Quick Biscuit Dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 3/4 tsp fine sea salt or table salt
• 1/2 tsp garlic powder (optional, for extra flavor in the dough)
• 6 tbsp (85 g) unsalted butter, very cold, cut into small cubes
• 1 cup (240 ml) cold buttermilk
  • Substitute: 1 cup cold milk mixed with 1 tsp lemon juice or white vinegar, rested 5 minutes
• Extra flour for dusting the counter

For the Buttery Herb Garlic Coating

• 6 tbsp (85 g) unsalted butter
• 3 medium cloves garlic, very finely minced or grated
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh chives or fresh oregano (optional)
• 1/4–1/2 tsp kosher salt, to taste
• 2–3 tbsp finely grated Parmesan cheese (optional, for sprinkling)
• Pinch red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with butter or non-stick spray. This helps the garlic knots release easily and keeps their undersides nicely golden instead of burnt.

Set the prepared pan aside while you mix the dough. Make sure your butter and buttermilk (or milk) are cold; this is key for a tender, flaky biscuit-style knot.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder (if using) until everything is evenly combined. This ensures the leavening and seasoning are evenly distributed, so all the knots puff and brown the same way.

Step 3: Cut in the cold butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour mixture until you have a coarse, crumbly texture with pea-sized butter pieces throughout. Work quickly so the butter stays cold; those little pockets of butter are what create flaky layers in the finished knots.

If the room is warm and the butter starts to soften too much, pop the bowl into the refrigerator for 5 minutes before adding the liquid.

Step 4: Add the buttermilk and bring the dough together

Pour in the cold buttermilk. Using a fork or spatula, gently stir just until the mixture forms a shaggy, slightly sticky dough with no big dry flour pockets. It should look somewhat rough, not smooth like bread dough.

Lightly flour your work surface. Turn the dough out onto the counter and sprinkle a little flour over the top. Gently knead and fold the dough 5–8 times, just until it comes together in a soft, cohesive mass. Avoid overworking it; too much kneading will make the knots tough instead of tender.

Step 5: Shape the ropes and tie the knots

Pat or roll the dough into a rectangle about 9×8 inches and roughly 1/2 inch thick. Use a sharp knife or bench scraper to trim the edges if you want very even knots (optional), then cut the rectangle into 12 long strips, each about 8 inches long and a bit over 1/2 inch wide.

Take one strip and roll it gently between your hands or on the counter to form an even rope about 8 inches long. Tie the rope into a simple overhand knot: make a loop, pull one end through, and then gently tug to snug it up without squashing it flat. Tuck any long ends underneath the knot for a neat look.

Place each knot on the prepared baking sheet, spacing them at least 2 inches apart to allow for puffing in the oven.

Step 6: Make the garlic-herb butter and bake

In a small saucepan or microwave-safe bowl, melt the 6 tbsp butter. Stir in the minced garlic, parsley, and chives or oregano (if using), along with a pinch of salt and red pepper flakes (if using). Let the mixture sit for 1–2 minutes so the garlic and herbs infuse the butter.

Give the butter a stir, then use a pastry brush or spoon to lightly brush about half of the garlic-herb butter over the tops of the unbaked knots. Do not soak them; a thin, even coat is perfect.

Transfer the baking sheet to the oven and bake for 14–16 minutes, or until the knots are puffed, cooked through, and a deep golden color on top and bottom. If your oven has hot spots, rotate the pan halfway through baking for even browning.

Step 7: Finish with more butter and serve warm

Remove the knots from the oven. While they are still hot, brush generously with the remaining garlic-herb butter. If the butter has thickened, briefly re-warm it so it brushes on easily.

Immediately sprinkle the tops with finely grated Parmesan (if using) and a light extra pinch of salt, to taste. The heat from the knots will melt the cheese slightly and help all that flavor cling to the surface.

Serve the garlic knots warm and soft, ideally within 15–20 minutes of baking, for the best buttery, pull-apart texture. They are perfect alongside soup, salad, pasta, or simply piled in a basket on the table.

Pro Tips

• Keep everything cold. Cold butter and cold buttermilk give the biscuit dough its tender, flaky texture. If the dough feels warm or sticky, chill it for 5–10 minutes before shaping.
• Do not overmix. Stir the dough only until it comes together and knead just a few times. Overworking develops gluten and makes the knots dense and tough.
• Use a sharp knife or scraper. Clean, straight cuts help the dough rise evenly and puff nicely in the oven.
• Adjust the garlic to your taste. For milder garlic flavor, lightly cook the minced garlic in the butter for 30–60 seconds over low heat instead of adding it raw.
• Serve right away. These are at their best fresh from the oven, when the outside is golden and the inside is soft and steamy.

Variations

• Cheesy Garlic Knots: Add 1/2 cup finely shredded mozzarella or cheddar to the dough, and sprinkle extra Parmesan or another melty cheese over the knots during the last 3–4 minutes of baking.
• Herb Blend Swap: Try rosemary and thyme instead of parsley and chives for a more woodsy, rustic flavor. Chop them very finely so they distribute well in the butter.
• Spicy Ranch Garlic Knots: Stir 1–2 tsp dry ranch seasoning and a good pinch of red pepper flakes into the melted butter in place of some of the salt and herbs.

Storage & Make-Ahead

These garlic knots are best enjoyed freshly baked, but they do store reasonably well. Once completely cooled, place leftovers in an airtight container or zip-top bag and keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, wrap knots loosely in foil and warm in a 325°F (165°C) oven for 8–10 minutes, or until heated through. For a fresher taste, brush with a little extra melted butter and a pinch of herbs or garlic powder after reheating.

For make-ahead prep, you can mix and shape the knots, place them on a baking sheet, and refrigerate (covered) for up to 4 hours before baking. Bake directly from the fridge, adding 1–2 minutes to the bake time. Because this is a biscuit-style dough, it is not ideal to refrigerate overnight or freeze unbaked, as the baking powder loses power over time.

Nutrition (per serving)

Approximate values for one garlic knot (assuming 12 knots, without extra Parmesan): about 190–200 calories, 18 g carbohydrates, 11 g fat, 4 g protein, 1 g fiber, and 360 mg sodium. Adding Parmesan will increase the protein, sodium, and calories slightly. These are estimates and will vary based on the exact ingredients and brands you use.