Prep 15 mins
Cook 15 mins
Forget the traditional hot dog bun and give this a try. Can be done on the grill or baked in the oven.
- Pat franks dry.
- Mix baking mix and water until soft dough forms; beat vigorously 20 strokes.
- Divide dough into 10 equal parts.
- Pat 1 part dough around each frank with finger floured with baking mix, completely covering frank.
- (At this point, wrapped franks can be covered and refrigerated up to 24 hours.) Brush cooking grill with oil.
- Grill franks about 4" from hot coals, turning frequently, until brown, about 15 minutes.
- ALTERNATIVE METHOD OF COOKING: Bake wrapped franks.
- Heat oven to 450 degrees.
- Bake uncovered on greased cookie sheet until golden brown, 10 to 12 minutes.
The recipe worked out very well (oven version) although in the end, it tasted a lot like hot dogs in crispy hot dog buns. Don't be afraid to jazz up the mix as Terri mentioned by adding seasonings, Parmesan, garlic powder or just about anything else. Also, the ratios were a little off as well. I went with 10 franks, 3 cups Bisquick, 2 cups water and I was able to get about 1/4" of cooked dough for each frank. Next time, I might wrap each hot dog with a slice of cheese before adding dough for fun.
I've eaten these for ages... very yummy. I guess I kinda "Grew up" on them... time to start making them for my son now! :) The only difference is that I use CANNED biscuits instead of biscuick... Probably 2 biscuits per hotdog for GRAND size and 3 biscuits per frank for reg/small size... cook per can directions
I tried this, and was not impressed. First of all, there wasn't really enough dough for 10 franks, so it was difficult to stretch it and make it stay closed. Also, the dough is very sticky. It didn't have very much flavour, except from the ketchup and mustard mixture we used to dip them in when eating. If I made this again, I would increase the dough by half, and add some Italian seasoning and parmesan.