recipe

Buttermilk

Pigs in a Blanket

A quick biscuit dough made with our buttermilk pancake and waffle mix makes this classic football staple a proven winner.

3 doz

Pigs in a Blanket

145min

Total Time

25min

Active Time

snack

Course

How to Make

Ingredients
1 1/2 cups
Birch Benders Buttermilk Pancake and Waffle Mix
2 tbsps
Baking Powder
4 tbsps
Butter cold, cubed.
3 tbsps
Vegetable Shortening
6 ounces
Cheddar Cheese shredded
3/4 cup
Whole Milk
36
Mini Hot Dogs typically they come in 12 oz packages, you will need 2
1 tbsp
Sesame Seed
1 tbsp
Poppy Seed
 
Olive Oil Spray
Directions
  1. In a food processor, pulse together Birch Benders, baking powder, butter, and vegetable shortening, until a course grain forms. If you prefer a low-tech version, you can use a dough cutter or two forks.
  2. While drizzling in milk, pulse slowly, until a wet dough has formed.
  3. Turn out onto parchment and form into a thick rectangle.
  4. Cover with plastic wrap and refrigerate 2 hours, or up to overnight.
  5. Preheat oven to 350° F, and lightly grease a baking sheet.
  6. Roll out dough on a lightly floured surface to about 1/4" thick.
  7. Cut into triangles with a base of 1".
  8. Wrap each mini hot dog in a triangle of biscuit dough and place on baking sheet with the largest surface area of dough facing up.
  9. Spray with extra virgin olive oil, or brush with eggwash. Mix together sesame and poppy seeds in a small dish.
  10. Gently press a pinch of the seed mixture onto the top of each 'pig'.
  11. Bake 12-15 minutes, until lightly golden.
  12. Let cool a few minutes before serving.
Traditionally great dipped in ketchup, but we like to kick it up a notch and go with barbecue sauce!