Categories: Hot Dogs
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup cornmeal
- 3 tsp baking powder
- 1 tsp salt
- 3 tbsp cold butter
- 1 tbsp shortening
- 1 large egg, room temp
- 3/4 cup milk
- 24 mini hot dogs
- Honey Mustard Sauce:
- 1/3 cup honey
- 1/3 cup prepared mustard
- 1 tbsp molasses
Directions
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In a large bowl, combine the first 4 ingredients. Cut in the butter and shortening until mixture resembles coarse crumbs. Beat together egg and milk; stir into dry ingredients until a soft dough forms.
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Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-inch thickness. Cut with a 2 1/4-inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.
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Bake at 450 until golden brown, 10-12 minutes. In a small bowl, combine the sauce ingredients. Serve with corn dogs.