Homemade Pigs in a Buttermilk Blanket with Cheese

At family gatherings the very first thing to go is always the pigs in a blanket!  I can recall many a debate over who gets the last hot dog on the plate.  Now with this homemade recipe made with buttermilk biscuit and cheddar cheese, there very well be a full on fight over that last delectable treat.

The first thing you want to do is roll the dough out into a rectangle about a 1/4 of an inch thick.  Next, use a pizza cutter to cut the dough into even rectangles that are the width of the hot dog and 3x as long.  Follow that by cutting each rectangle into 2 triangles.

Rolling Homemade Pigs in a Blanket

Follow the diagram above to roll each hot dog and cheese block (1/4 inch thick and the length of the dog) so that the cheese is facing up.

Baking Homemade Pigs in a Blanket

After you roll each hot dog, butter a cookie sheet and spread them out evenly.  Melt some butter and coat the top of each.  Bake at 400 degrees for 10-14 minutes so that they are golden brown.

*BONUS:  Make some spicy ketchup to dunk your pigs in a blanket into in order to add a little kick to the appetizer.

Live to Eat!

Homemade Pigs in a Blanket

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.
Recipe type: Appetizer
Serves: 18
  • 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)
  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.
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.

2 Comments. Leave new

  • Hi do you know that you can increase your conversion ratio couple of times and earn extra cash every day.
    There is incredible landing pages tool. It’s very easy even for noobs, if you are interested simply search in gooogle:
    pandatsor’s tools

  • Do you mind if I quote a few of your articles
    as long as I provide credit and sources back to your webpage?
    My blog site is in the exact same niche as yours and my visitors
    would definitely benefit from some of the information you present here.
    Please let me know if this okay with you. Many thanks!


Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Rate this recipe: