Parmesan Knots

½ cup vegetable oil

¼ cup grated Parmesan cheese

½ teaspoon dried parsley

1 ½ teaspoons dried oregano

1 teaspoon garlic powder

1 pinch ground black pepper

3 (12 ounce) cans refrigerated buttermilk biscuits

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Combine oil, Parmesan cheese, parsley, oregano, garlic powder, and pepper in a small bowl.

Cut each biscuit in half; roll each portion into a 6-inch rope and tie in a loose knot. Place on prepared baking sheet.

Bake in preheated oven until golden brown, 6 to 8 minutes. Immediately brush with Parmesan mixture. Serve warm or freeze up to 2 months.