Homemade Pigs in a Buttermilk Blanket with Cheddar Cheese
 
Prep time
Cook time
Total time
 
Homemade Pigs in a Blanket with a Buttermilk Biscuit Crust and Cheddar Cheese Filling.
Author:
Recipe type: Appetizer
Serves: 18
Ingredients
  • 2 Cups Flour
  • 1 Tablespoon of Sugar
  • 2 Teaspoons of Baking Powder
  • ½ Teaspoon of Baking Soda
  • 8 Tablespoons of Unsalted Butter (Separated)
  • ¾ Cup of Buttermilk
  • 18 Cocktail Size Hot Dogs
  • 1 Block of Cheddar Cheese (Mild)
Directions
  1. Mix together the flour, sugar, salt, baking powder and baking soda in a medium sized bowl.
  2. Cut 6 tablespoons of cold butter into small ¼ inch cubes and add to the dry ingredients.
  3. Work the butter into the dry ingredients by crushing it with your hands until it has the appearance of cornmeal.
  4. Slowly add the buttermilk and mix with a fork. Once all of the buttermilk has been introduced to the dough mix - lay the ball of dough down on a floured table.
  5. With the palms of your hands flatten and spread the dough, then fold it in half. Repeat this process 2 more times.
  6. Wrap the folded dough in plastic wrap and put in the refrigerator for 20 minutes.
  7. Remove dough from refrigerator and quickly roll to ¼ inch thick.
  8. Use a pizza cutter to form a rectangle approximately 7"x15" in size.
  9. Cut the rectangle lengthwise three times of equal length and do the same from top to bottom. This will leave you with 9 equal size rectangles.
  10. Cut the rectangles each into 2 triangles by cutting from top left to bottom right giving you 18 triangles.
  11. Roll each cocktail frank and cheddar block together so the the tip of the triangle faces down and the cheddar cheese faces up.
  12. Butter a cookie sheet and lay your pigs in a blanket out evenly.
  13. Melt the remaining 2 tablespoons of butter and spread across the dough with a pastry brush.
  14. Bake at 400 degrees for 10-14 minutes or until golden brown.
Notes
Make sure to work with cold butter. The reason for this is that you do not want to melt the butter in the dough before cooking. By having solid butter when baking, the butter will melt and leave pockets in the crust giving it that buttery flakey taste and structure.
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/homemade-pigs-buttermilk-blanket-cheddar-cheese/