Pigs in a Blanket

This is a simple recipe brings back childhood memories of hot dogs wrapped in biscuit dough. This recipe uses home-made biscuits. However, if you want to make this meal even easier, use one tube of refrigerated crescent rolls. 

Also, you can put a slice of cheese on the hot dog and then wrap the biscuit dough around the outside of the hot dog. Home-made yeast dough works equally well to make Pigs in a Blanket.

Ingredients

2 c. flour
1 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 Tbs. cold butter cut into small pieces
1/2 c. cheddar cheese
3/4 c. buttermilk
8 beef hot dogs

Directions

Heat oven to 400°. Lightly grease a baking sheet.

In a bowl, combine flour, sugar, baking powder, baking soda and salt.  Mix the cut up butter in with the flour.  Cut the flour in with two knives until the butter is like coarse crumbs.

Make a well in the flour, butter mixture. Pour the buttermilk into the center of the indention. Mix with a wooden spoon just until combined. Do not over mix the dough, or it will be tough. 

Place the dough onto a floured surface. Gently knead the dough about 4 or 6 times with floured hands. 

Using a rolling pin, gently roll out the dough to 1/2-inch thickness. Using a sharp knife or a pizza cutter, cut the dough horizontally into 1-inch strips. Spread the strips out, leaving half an inch between strip. 

Place one hot dog on a strip of biscuit dough, beginning on the left edge of the biscuit dough strip. Begin to spiral the dough around the outside of the hot dog. Press the ends of the biscuit dough against the dough to keep the dough in place. Place the hot dog on the baking sheet. Repeat the process for each hot dog.

 Bake for 10 to 12 minutes, or until golden brown. Serve with ketchup and mustard.

Notes:

Use the kind of hot dogs that you like best. The cheap ones with chicken, beef and pork work just as well and the all beef ones.