1 (12 ounce) package refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
Preheat oven to 400 degrees. Cut each biscuit into thirds. Roll each piece into a 3 inch rope and tie into a knot; tuck ends under Place 2 inches apart on a greased or parchment-lined baking sheet. Bake for 8-10 minutes or until golden brown. While they are baking, combine the remaining ingredients in a large bowl. Add the warm knots and toss gently to coat.
