Ingredients:
1 2/3 c. all-purpose flour
1/3 c. cornmeal
3 tsp. baking powder
1 tsp. salt
3 Tbsp. cold butter
1 Tbsp. shortening
1 egg
3/4 c. 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 c. honey
1/3 c. prepared mustard
1 Tbsp. molasses
Directions:
In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
Turn onto a lightly floured surface; knead 6-8 minutes 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.
Bake at 450 degrees for 10-12 minutes or until golden brown. In a small bowl, combine the sauce ingredients. Serve with corn dogs.
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