Asiago Garlic Knots

Mariel here. The past six weeks of new motherhood have blown by in a whirl of sleepless nights, sweet little smiles and dirty diaps, so I do believe this is the first thing I’ve actually made since bringing my baby boy home from the hospital. My mom has been on daily private chef duty, meaning I haven’t needed to do much more than grab a fork and open the fridge.

I was a bit nervous about participating in this month’s Secret Recipe Club because I wasn’t sure I’d actually be able to whip anything up. My little chicken is a total lamb, but he still demands a lot of attention…and because his sleep habits are still evolving, when he naps, I do my best to catnap with him. He’s also the hungriest baby on the block – he’s ballooned from 7lbs 9oz to 11lbs 5 oz in 40 days – so he’s got me on a very short leash.

When I was assigned A Tale of One Foodie’s Culinary Adventures, I came across a whole host of recipes I wanted to dig into. Erin seems to have an insatiable sweet tooth – just like yours truly – so I was more than tempted by her Coconut Topped Buttermilk Brownies and Homemade Snickers. But since I’ve been so short on time and energy, I decided to tackle one of the easiest, tastiest, most foolproof dishes I could find: Asiago Garlic Knots. Because these rely on prepackaged Pillsbury dough, they’re ready in about 10 minutes and a total breeze. I suspect you can even make them one-handed, which is the way I do most things these days.

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Asiago Garlic Knots
Makes 8 knots
Gently adapted from A Tale of One Foodie’s Culinary Adventures

1 tube Pillsbury refrigerated buttermilk biscuits -$2.49
1/4 cup canola oil – stock
3 Tablespoons freshly grated asiago cheese – $3.99
1 clove fresh garlic, minced – stock
1 teaspoon dried oregano – stock
1 teaspoon dried parsley flakes – stock
Freshly ground black pepper – stock
Grand total assuming well-stocked kitchen: $6.48
Cost per knot: $0.81

1. Preheat the oven to 400F. Grease a baking sheet with butter or Pam and set aside.

2. Roll each round of biscuit dough into an 8-inch rope using the palms of your hands and tie into a knot. Place on prepared baking sheet. Bake 11-14 minutes in oven until golden brown.

3. In a small bowl, whisk together the remaining ingredients. When biscuits come out of the oven, brush them with the mixture while still hot. Serve warm.


  1. says

    Congratulations on your little one! He will keep you on a short leash for quite awhile. My number #1 advice for new moms, WRITE EVERYTHING DOWN. Get a journal and write daily if possible. Even the most mundane things will be a joy for both of you to read later in life. Trust me on this. :-)

    These knots look amazing! I so love asiago cheese! Great choice!

  2. says

    Congratulations on your new addition! I have been chef at my daughter’s for the last week…she brought home a sweet little girl. Anyway, I do understand your hesitation…..but you selected perfectly! These look fantastic. I have to give them a try while I am here.

  3. says

    Welcome back Mariel, and congratulations! Sounds like you have effortlessly dived into motherhood and are enjoying it. And how lucky are you to have a wonderful chef of a mom to take care of you through it all! These garlic knots look lovely, and so easy too!

  4. says

    Congrats on your baby!! :) So glad that you enjoyed looking around my blog and enjoyed these little knots. We loved them. Thanks for your kind words – its great to be in group C with you. :)

  5. says

    Awwww! Congratulations, Mommy!! I just had a baby, too. She’s 11 weeks old. ***I’m sleepy*** 😉
    and HUNGRY! These knots could really do me some good right about now. :)

  6. Rhonda says

    What could be better than easy and garlicky! Can’t believe you even found time to make these. Time goes by so fast once you have children!

  7. says

    Happy 6 weeks – my little Ella just turned 6 months this weekend – it flies by, but it is so much fun. We just started on solid food and making baby food i a blast. My little one was an awesome sleeper for the first 3 months, slept through the night and then at 4/5 months she started waking up at night, and now at 6 months she is back to sleeping through the night. For the 2 month there i had no idea what was going on, and i started getting up at night with her. Bad idea, i caused bad habits. And it took me a month to get rid of them. My recommendation is make a routine and stick with it, since your little one is gaining so much weight already they can sleep through the night no problem. Just something i wish someone would have told me, and what i did was decrease her night feedings by a few minutes every night, and it worked for me.

  8. Shannon says

    Great recipe.

    However, $6.50 for a bread side is NOT CHEAP! I do my whole entire meal for less than that.

    Here is how to reduce the cost even further:

    1. Buy the biscuits at the .99 cent store. Yes, they carry Pillsbury biscuits regularly.
    2. This price for Asiago cheese is ridiculous…..not sure where you shop. Fresh parmesan would be just as good, and you can buy and shred for about $1.50 max for this recipe.
    3. With the $$ saved from the overpriced Asiago, I’d ditch the canola oil and use butter. That would only be about .70 worth of butter.

    That saves about $4, knocking the price of this recipe down to around $2.50.

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