2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, cold, cut into small pieces (I used margarine)
1/2 cup grated cheddar cheese (optional, we omitted the cheese)
3/4 cup buttermilk (I used skim milk with a dash of vinegar added)
18 miniature hot dogs ( I cut 8 regular hot dogs in half and baked the last two biscuits without meat)
1 Heat the over to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl.
2 Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
3 Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes.
4 Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter.
5 With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness).
6 Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles.
7 One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet.
8 Bake for 12 to 13 minutes, until golden brown.
