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Oh, the sweet serenity of a warm kitchen, where the wafting aroma of baked goods mingles with cherished memories and stirs the heart! If you’ve ever spent time in my kitchen, you’d know how much I adore creating and sharing vibrant, flavorful meals. A while back, a close friend who knows my love for culinary experiments introduced me to a curious delight: garlic knots. Instantly smitten by its simple charm and mouth-watering flavor, I couldn’t resist recreating it in my unique way.
What Are Garlic Knots?
Garlic knots originated from the pizzerias of New York City in the 1940s. They were born out of the thrifty nature of bakers who didn’t want any dough to go to waste. With a little twist and a gentle toss in the oven, these leftover bits of pizza dough were transformed into deliciously plump knots. Today, these delectable bites have become a staple appetizer across the United States, loved for their easy preparation and lip-smacking taste.
But my rendition of this classic recipe is with a slight twist: Biscuit Dough. Yes, you read that right. Instead of pizza dough, we will be using biscuit dough. The lighter, fluffier texture of biscuit dough is sure to elevate your knotting experience to a whole new level. However, if you want to make it gluten-free, be sure to replace biscuit dough with Almond flour, Coconut flour, or Rice flour. Tossed in garlic, olive oil, and herbs, these knots become a simple yet sophisticated addition to your culinary repertoire.
Garlic knots Ingredients
For this lip-smacking recipe, we will need the following ingredients:
- 3 cans of biscuit dough ( you can replace it with gluten-free dough)
- 2 tablespoons of salted butter, melted
- 1 tablespoon of freshly grated Parmesan cheese
- Garlic Powder, as per your preference
- Italian Seasoning, as per your taste
Biscuit Dough: I recommend using canned biscuit dough for convenience, but if you have a little extra time and love to bake, homemade biscuit dough can be a wonderful alternative. For a healthier twist, you can use whole wheat biscuit dough. The taste will slightly vary, but it will introduce a hearty and wholesome flavor profile.
Butter: Here, I’ve used salted butter because it offers a beautiful balance to the savory garlic. If you’re watching your sodium intake, unsalted butter works just as well. I highly recommend using butter in its melted form to ensure an even spread.
Parmesan Cheese: Freshly grated Parmesan cheese makes a world of difference compared to the store-bought pre-grated variety. The fresh cheese has a richer and creamier taste, elevating the flavors of the garlic knots. If you’re looking to try a different cheese, Romano or Asiago could be exciting choices.
Garlic Powder and Italian Seasoning: Adjust these two according to your taste. Garlic is the hero of this recipe, but the key is to achieve a balanced flavor profile. Freshly crushed garlic could be an exciting twist if you want to intensify the flavor. As for the Italian Seasoning, you could experiment with different blends or even make your own mix using dried basil, oregano, and thyme.
How to Make Garlic Knots with Biscuit Dough?
Here are the detailed instructions dissected under suitable headings to ensure you have a smooth cooking experience:
Preparing Your Biscuit Dough
Start by taking each biscuit from the cans and slicing it in half. This size is perfect for making bite-sized knots that are not too overwhelming.
Once halved, roll each piece into a log shape. Imagine you’re a kid playing with play-doh – it’s as simple and fun as that.
Now comes the exciting part. Take each log and gently tie it into a knot. Be gentle, as the dough can tear if handled roughly. Set your beautiful knots aside for now.
Creating the Flavour Profile
In a separate bowl, combine your melted butter, Parmesan cheese, Italian seasoning, and garlic powder. Remember, the garlic is the star of the show, but make sure it doesn’t overpower the subtle notes of the other ingredients.
Painting with Butter Mixture
Pick up a pastry brush and generously coat each dough knot with the divine butter mixture you’ve prepared. Make sure you’re covering the knots evenly to ensure every bite is bursting with flavor.
Air Frying the Knots
Arrange your soon-to-be garlic knots in the basket of your air fryer. Make sure to line the basket with parchment paper to prevent sticking.
With your air fryer preheated to 330 F, cook the knots for about 6-7 minutes, or until they turn a beautiful golden brown. Please note that air fryer settings can vary, so adjust the time or temperature if needed.
Once the knots are perfectly baked, brush them again with any remaining butter mixture. This will not only enhance the flavor but also give them a beautiful, appetizing sheen.
Serve these Garlic Knots with Biscuit Dough warm, right out of the air fryer, for the best experience. They are an excellent appetizer or side dish and can be accompanied by a hearty marinara or your favorite dipping sauce. Presentation is key, so arrange them beautifully on a platter and watch your guests’ faces light up at the sight of these golden delights.
Storage and Freezing Instructions
If you have leftovers (which might be a rare occasion given how delicious these knots are), you can store them in an airtight container at room temperature. They should last for about 2-3 days. For a slightly longer storage duration, you can refrigerate them, extending their freshness to about a week.
As for freezing, these Garlic Knots with Biscuit Dough can indeed be frozen. Once they have completely cooled down, place them in a zip-lock bag or a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy them again, reheat the knots in an oven preheated to 350 F until they’re warm.
Tips to Make Garlic knots
- The Dough: When handling the biscuit dough, make sure your hands are clean and lightly floured to prevent the dough from sticking.
- The Knots: Don’t tie the knots too tightly, as the dough needs some space to expand during the baking process.
- Air Fryer Settings: As mentioned earlier, air fryer settings can vary. Always keep an eye on the knots during the first batch to determine the perfect cooking time for your specific air fryer.
- Seasoning: Be liberal but balanced with your seasoning. While we want the flavors to shine through, we don’t want any one ingredient to overpower the rest.
- Dough Temperature: If you’re using frozen biscuit dough, make sure to defrost it thoroughly before you start. Cold dough can lead to uneven cooking.
- Double Butter Brush: Don’t skip the second brush of butter after the knots are baked. It might seem like a small step, but it significantly enhances the flavor.
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Frequently Asked Questions
Yes, you can. Homemade biscuit dough can be a delightful alternative, adding a personal touch to the recipe. However, ensure it’s well-kneaded and rested before shaping into knots.
What can I serve with garlic knots?
Garlic knots are versatile and can be served with a variety of dips like marinara, ranch, or even a spicy cheese dip. They also pair well with soups and pasta.
Can I bake these in an oven instead of an air fryer?
Absolutely! You can bake these garlic knots in a preheated oven at 375 F for 15-20 minutes or until they turn golden brown.
Can I use fresh garlic instead of garlic powder?
Yes, you can use fresh garlic. It will give the knots a more intense and robust flavor.
Is this recipe vegetarian?
Yes, this garlic knots recipe is vegetarian. However, it does contain dairy (butter and Parmesan cheese).
Air Fryer Garlic Knots With Biscuit Dough
- 3 canned biscuit dough
- 2 tbsp salted butter, melted
- 1 tbsp freshly grated Parmesan cheese
- Garlic Powder, as per your preference
- Italian Seasoning, as per your taste
How to Make?
- Split each canned biscuit dough in half and shape them into logs.
- Tie each log into a knot and set them aside.
- Mix melted butter, Parmesan cheese, garlic powder, and Italian seasoning in a bowl.
- Use a pastry brush to apply the butter mixture on each dough knot.
- Line your air fryer basket with parchment paper and place the knots in it.
- Cook the knots in a preheated air fryer at 330 F for 6-7 minutes or until they turn golden.
- Brush the freshly baked knots with the remaining butter mixture and serve.