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Italian Biscuit Knots

Italian Biscuit Knots

Oxmoor House MARCH 2006

  • Yield: 1 dozen (serving size: 1 knot)

Ingredients

  • 2 cups plus 2 tablespoons low-fat baking mix (such as reduced-fat Bisquick), divided
  • 1 1/2 teaspoons dried Italian seasoning
  • 3/4 cup fat-free milk
  • 1 tablespoon fat-free Italian dressing

Preparation

Preheat oven to 400°.

Combine 2 cups baking mix and Italian seasoning, stirring well. Add milk; stir with a fork just until dry ingredients are moistened.

Sprinkle remaining 2 tablespoons baking mix evenly over work surface. Turn dough out onto floured surface. Divide dough into 12 equal portions. (Dough will be very soft.) Roll each portion of dough into an 8-inch rope; tie each rope into a loose knot. Place knots on a baking sheet. Brush Italian dressing evenly over knots.

Bake at 400° for 12 minutes or until golden. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 0.0%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.2g
  • Carbohydrate: 16.1g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 267mg
  • Calcium: 0.0mg
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Italian Biscuit Knots recipe

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