Delicious Garlic Bread Knots in Your Saute Pan!

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Discussion Overview

This thread centers around the preparation and enjoyment of garlic bread knots made in a sauté pan, with participants sharing their personal experiences, variations, and tips related to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares a recipe for garlic bread knots using butter, garlic, and biscuits, baked in a sauté pan.
  • Another participant expresses enthusiasm for the dish, noting it pairs well with spaghetti.
  • Several users mention their excitement to try the recipe or have already made it, with one stating it has replaced traditional garlic bread in their home.
  • One participant, identifying as a consultant, discusses using less butter in their version and stirring the biscuit pieces before baking.
  • Another participant suggests a sweet variation of the recipe using sprinkles instead of garlic seasoning.
  • One participant asks about the method of placing the biscuit pieces in the pan, indicating a desire for clarification.
  • Several participants discuss using different cookware, including the 10" Executive Skillet and stoneware, for demonstrations at shows.
  • One participant mentions a previous experience with a similar recipe and how it surprised guests at a show.
  • Another participant shares their experience of making Smashed Potato Soup alongside the garlic knots for a demonstration.
  • One participant notes that they prepped the garlic knots the night before, which may have affected the outcome.
  • Another participant expresses concern about the taste of their garlic knots, suggesting that the amount of garlic and seasoning may have made a difference.

Areas of Agreement / Disagreement

Views differ on the specific methods and variations of the recipe, with no clear consensus on the best approach or ingredients used.

Contextual Notes

Participants share personal cooking experiences and adaptations of the garlic bread knots recipe, often in the context of cooking demonstrations and shows.

Who May Find This Useful

Consultants looking for recipe ideas and variations for cooking demonstrations may find this discussion beneficial.

PamperedCaniac
PamperedCaniac
Messages
337
For your saute pan!!!

Small Saute Pan Recipes!!

Garlic Bread knots

1 stick butter - melt butter
2 cloves garlic - add garlic after butter has melt careful to not burn
1/2 tsp. Pampered Chef Italian Seasoning - add season next

1 can Pillsbury Grand biscuits, cut into quarters and place in saute pan -

Bake at 350 until golden (about 15 mins or so)
 
Last edited:
MMMMMMM! Yummy and will go soooo great with spaghetti!
 
Thanks so much for posting!! This sounds so good!! I can't wait to try it!
 
Oh my. Wish I had some biscuit's right now! :)
 
These things are AWESOME!! They have totally replaced garlic bread in my house and my kids ask for them with any meal!! YUM!
 
do you stir the biscuit pieces around or just plop them on and put it in the oven?
 
When I make these at shows, I only use 3tbs of butter. Still turn out great.

Amanda, I do try to stir them around a little bit.
 
You can also make a sweet version by skipping the garlic and using sweet sprinkles instead of the Italian seasoning.
 
chefjeanine said:
When I make these at shows, I only use 3tbs of butter. Still turn out great.

Amanda, I do try to stir them around a little bit.
Click to expand...

I use 3-4 Tbls. of butter, and I use the 10" Exec. Skillet. I also grate in Parmesan Cheese with the butter, garlic, and 1 tsp. Italian Seasoning - and toss the biscuits to coat them.

This recipe has been so popular with hosts and guests as part of my 30 Minute Chicken Show that I put the recipe on the back of my business cards!
 
chefann said:
You can also make a sweet version by skipping the garlic and using sweet sprinkles instead of the Italian seasoning.
Click to expand...

Use half cinnamon sprinkles and half caramel sprinkles.....super yummy :)
 
  • Thread starter
  • #12
ChefBeckyD said:
I use 3-4 Tbls. of butter, and I use the 10" Exec. Skillet. I also grate in Parmesan Cheese with the butter, garlic, and 1 tsp. Italian Seasoning - and toss the biscuits to coat them.

This recipe has been so popular with hosts and guests as part of my 30 Minute Chicken Show that I put the recipe on the back of my business cards!
Click to expand...

We did this with the white chicken chili but did do the bread with one stick of butter (Paula Deen style)! However, I will remember the parmesan next time and try that.
We did the chili on the stove and then the saute pan for the garlic knots to show off the cookware - good way to get people to book a Feb show for 60% the cookware. LOL

Oh and yes we stirred the sauce a little and then poped in the oven. However with a stick of butter the sauce kinda worked it self thru since it is a small pan... LOL
 
  • Thread starter
  • #13
2 other saute pan ideas

Caramel Apple Sticky Buns
1 stick butter
sprinkle with cinnamon sugar
1/2 jar caramel topping
1/2 can Pillsbury Grand biscuits, cut into quarters
Peel/Core/Slice apple, chop
Put the rest of the biscuits on top
Bake at 350 until golden

Pecan Sticky Buns
1 stick butter
1/2 jar caramel topping
1 cup pecans, chopped
1 can Pillsbury Grand biscuits, cut into quarters
Bake at 350 until golden
 
Oh YUMMY! I can't wait till the kids go home and I can go to the store for some grands! I'd make and eat them now if I could (9 AM).
 
ChefBeckyD said:
I use 3-4 Tbls. of butter, and I use the 10" Exec. Skillet. I also grate in Parmesan Cheese with the butter, garlic, and 1 tsp. Italian Seasoning - and toss the biscuits to coat them.

This recipe has been so popular with hosts and guests as part of my 30 Minute Chicken Show that I put the recipe on the back of my business cards!
Click to expand...


I have a chicken in the fridge and my host is getting stuff to make these Biscuit Bites tomorrow...per your previous posts here. I just hope I can make it...we have super sub zero temps and bad roads....I tried the biscuits last night and what a great presentation! They just slid outta the 10" SS saute pan and right onto the plate.
 
OK i am new so this is going to sound silly...you put the whole skillet in the oven? just want to make sure I get it right

good way to demonstrate heat resistance i guess
 
OK - so the cookware isn't heat resistant. If it was, nothing would cook in it, b/c it wouldn't ever get hot. But, it is oven-safe up to 500 for the S/S and 400 for the Exec.

But, yes, you put the whole skillet, pan, etc. in the oven to bake. That's how they do the skillet cakes, too.
 
silly wording i knew better :blushing:

Thanks! I like this idea. I think i am going to try this tonight. I have a show on Sat and this out be a good quick demo! I am excited
 
JDooley said:
silly wording i knew better :blushing:

Thanks! I like this idea. I think i am going to try this tonight. I have a show on Sat and this out be a good quick demo! I am excited
Click to expand...

They handle is heat resistant, that's why it doesn't melt. So, you were not totally silly!! Just a mix up of words that we all do.:D
 
Do you think this could work with the flaky layers (Hungry Jack) biscuits? Biscuits are biscuits for this right?
 
This month I am making soup for my shows and then doing these in the square baker. 1 can of grand biscuits quartered fits the baker nicely and this way I show cookware and stoneware.
 
I did a similar thing last year January for my Soup and Slippers shows. But I did the Smashed Potato Soup in the DCB in the microwave, and garlic bites in the oven. It freaked people out to see those 2 lines used in ways they didn't know they could. :)
 
How did the Smashed Potato Soup work for demo? Did you double the recipe at all?
 
  • Thread starter
  • #24
PamperChefCarol said:
This month I am making soup for my shows and then doing these in the square baker. 1 can of grand biscuits quartered fits the baker nicely and this way I show cookware and stoneware.
Click to expand...

I went to a show before I became a consultant where the person used the bake too and I like that idea. You are right, it is a great way to show stoneware too!:chef:
 
crystalscookingnow said:
How did the Smashed Potato Soup work for demo? Did you double the recipe at all?
Click to expand...

I did Smashed Potato Soup in the DCB last night for 21 people!

I did double it - it was almost to the top of the DCB - but everyone loved it! Sold a couple DCB at full price! (and got 4 bookings!)
 
That sounds perfect. I'm going to use it for my show tomorrow night & on the 31st. Did you make any changes?
 
ChefBeckyD said:
I did Smashed Potato Soup in the DCB last night for 21 people!

I did double it - it was almost to the top of the DCB - but everyone loved it! Sold a couple DCB at full price! (and got 4 bookings!)
Click to expand...

Woohoo Becky!
 
I am doing Soup and Slippers all month and will be making these garlic bites. I've been making them for what feels like years....
 
where can I find the recipe for Smashed Potato Soup in the DCB?
 

Frequently Asked Questions

What ingredients do I need to make Delicious Garlic Bread Knots in my Saute Pan?

To make Delicious Garlic Bread Knots, you will need the following ingredients: refrigerated pizza dough, garlic (minced), butter, parsley (chopped), and grated Parmesan cheese. Optionally, you can add Italian seasoning for extra flavor.

How long does it take to prepare and cook Garlic Bread Knots?

The preparation time for Garlic Bread Knots is about 10 minutes, and the cooking time is approximately 15-20 minutes. Overall, you can have them ready in about 30 minutes!

Can I use homemade dough instead of refrigerated pizza dough?

Yes, you can absolutely use homemade dough instead of refrigerated pizza dough. Just ensure that the dough is rolled out to a similar thickness for even cooking.

What is the best way to serve Garlic Bread Knots?

Garlic Bread Knots are best served warm, straight from the pan. You can pair them with marinara sauce for dipping or serve them alongside your favorite pasta dishes or salads.

Can I make Garlic Bread Knots ahead of time?

While it's best to enjoy Garlic Bread Knots fresh, you can prepare the knots ahead of time and refrigerate them before cooking. Just allow them to come to room temperature before cooking, and adjust the cooking time as needed.

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