Ingredients for Little Finger Biscuits
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How to Make Little Finger Biscuits
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine 1/2 cup (1 stick) softened unsalted butter and 1 cup of mashed potatoes.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Lightly flour a clean surface. Knead the dough gently for 30 seconds, until smooth.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to 1/3 inch thickness.
- Beat one large egg. Brush the dough with the beaten egg, then use a sharp knife or pizza cutter to cut the dough into strips measuring ¾ inch x 3 inches.
- Transfer the strips to a greased baking sheet. Sprinkle generously with 1 tablespoon of caraway seeds.
- Bake for 12-15 minutes, or until the biscuits are lightly golden brown and cooked through.
- Remove from the oven and let cool slightly on a wire rack before serving. Store leftover biscuits in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
10g
Carbs
1g
