40 mini refrigerated buttermilk biscuits or 20 regular refrigerated buttermilk biscuits
1/2 cup canola oil
6 Tablespoons grated Parmesan cheese, plus more for sprinkling after baked
3 teaspoons garlic powder
3 teaspoons dried oregano
3 teaspoons dried parsley flakes
Preheat oven to 400 degrees. Open the canned biscuits. On a dry work surface or cutting board, take 1 biscuit at a time and roll each biscuit into a long rope. Gently tie the biscuit rope into a knot and tuck the ends under. Place two inches apart on a greased baking sheet.
Bake for 10 to 12 minutes or until golden brown. Once baked, remove the knots from the oven. Place them on a wire rack with a paper towel under them to catch the excess oil.
In a bowl, combine the canola oil and seasonings. Brush the knots with the oil and garlic mixture while they are still hot. Sprinkle with more Parmesan cheese.