No buns needed– these hot dogs are rolled up with sharp cheddar cheese in flaky biscuit dough, and served with a trio of tasty dipping sauces!
- 3 cups flour
- 1 tbsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 8 tbsp unsalted butter, cold
- 4 tbsp coconut oil, chilled
- 1 1/4 cup milk or whey
- 1 package hot dogs (8–10 hot dogs)
- sharp cheddar cheese
- Preheat oven to 425 degrees.
- In the bowl of a food processor*, combine the flour, baking powder, baking soda, and sea salt. Pulse once or twice to incorporate the dry ingredients.
- Cut the butter into 1/2″ squares. Drop the butter and the coconut oil into the flour mixture. Pulse the food processor just until the butter is broken up into pea-sized pieces. (Don’t over-mix! The pieces of butter will contribute to the flakiness of the biscuits).
- Transfer the flour mixture to a mixing bowl. Pour in a cup of milk and stir with a wooden spoon until the dough begins to come together. Add additional milk a tablespoon at a time as needed. Again, don’t over-mix. Dump the dough onto a lightly floured countertop. Press the dough together, then divide in half.
- Roll out one half into a 10″ circle . Use a pizza cutter to cut the circle into 8 triangles. Place half a hot dog and a piece of cheese on the end of each triangle. Roll the triangle up with the hot dog and cheese inside, place on a baking sheet lined with a silicon mat or parchment paper. Repeat for the second half of the dough.
- Bake the pigs in a blanket in preheated oven for 12-15 minutes, until the biscuits are browned on the edges and cooked through.
- Let the pigs in a blanket cool slightly before serving.
If you do not have a food processor, you can mix together the biscuits in a bowl. Use your fingers or a fork to break the cubes of butter up into pea sized pieces before pouring in the milk.