Ingredients

• • 1 bag of Buttermilk Biscuit Mix
• • 1 cup of shredded cheddar cheese
• • ½ cup to 1 cup of buttermilk
• • 6 tbsp butter, divided
• • 6 to 8 hot dogs

This summer, I’ve done a lot of reminiscing about when my girls were younger and running home from school everyday. This month, we are sending off our second daughter to college, with only our youngest left at home for her senior year. It’s a bittersweet time, and all the trips down memory lane brought me back to the days of having afterschool snacks and easy weeknight meals to whip up on the fly.

This one is a classic that I’ve leveled up to keep everyone happy, from kids to parents to friends and more! These Cheesy Pigs in a Blanket are full size and the perfect warm, hearty afterschool snack or weeknight meal that comes together in minutes. Hand shredded cheddar cheese mixed into the buttery dough adds a sharp flavor that balances with the salty hot dog – it’s a combination that everyone will love, no matter their age! I kept things simple and served with ketchup and mustard, but I always say go big or go home, so serve these up with any of your favorite toppings from chili, onions, relish, and more.

Instructions:

1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
2. In a large mixing bowl, add the bag of biscuit mix, reserving ½ cup for dusting.
3. Add 5 tbsp of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, sprinkle in your cheddar cheese and mix to incorporate.
4. Make a well in your flour mixture and add in the buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
5. Liberally dust the dough and rolling pin with the remaining mix. Lay out an additional piece of parchment paper in a large rectangular size. Flip the dough onto the parchment. Press into form with your hands, then cover with another piece of parchment. Roll the dough using a rolling pin until it is the size of the rectangular parchment, or about ¼” thick.
6. Using a sharp knife or pizza cutter, carefully slice into long, isosceles triangles. Once a triangle is cut, take one hot dog and wrap dough around it. It will fit best if you roll from the wide end of the dough around  to the small end.
7. Place each dog on the parchment lined baking sheet. Melt the remaining butter and brush onto the dough-wrapped hot dogs.
8. Bake for 16-18 minutes, rotating the pan halfway through.
9. Once biscuits are out of the oven, allow them to cool slightly before serving with your favorite hot dog condiments and accoutrements. Enjoy!
   

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Buttermilk Biscuit Mix