1/2 cup vegetable oil
1/4 cup grated parmesan cheese
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 cans (12 ounces each) refrigerated buttermilk biscuits

Preheat oven to 450 degrees.  In a small bowl combine all ingredients except the biscuits; set aside.  Cut each biscuit in half and roll each portion into a 6 inch rope.  Tie in a loose knot.  Place on greased baking sheets.  Bake for 6-8 minutes or until golden brown.  Immediately brush with mixture, then go over each knot again.   Serve warm or freeze. 
To use frozen rolls: Bake at 350 degrees for 6-8 minutes or until heated through.  Yield 5 dozen