Parmesan Knots

1/2 c. vegetable oil
1/4 c. grated parmesan cheese
1 to 1 1/2 tsp. dried parsley flakes
1 to 1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz each) refrigerated buttermilk biscuits

In a small bowl combine all ingredients except buttermilk biscuits. Set aside. Cut each biscuit in half. Roll each portion into a 6-inch rope. Tie in a loose knot. Place on greased baking sheets. Bake at 450 for 6-8 minutes or until golden brown. Immediately brush with the Parmesan mixture, then brush again. Serve warm or freeze for up to 2 months.

To use frozen rolls: Bake at 350 for 6-8 minutes or until heated through. Makes 5 dozen