Ingredients
Method
Instructions
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper sprayed with cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt. In a separate small bowl, whisk milk and hot honey until dissolved.
- Cut chilled butter into the flour mixture until it reaches the size of small peas, then stir in the milk mixture until a crumbly dough forms.
- On a floured surface, roll dough into a rectangle and fold in thirds like a letter; repeat this rolling and folding process twice to create flaky layers.
- Roll dough to 1/4-inch thickness, cut into 3/4-inch wide strips and 2-inch stars using a cookie cutter, then refrigerate for 10 minutes.
- Whisk glaze ingredients in a microwave-safe bowl and heat for 30-60 seconds until bubbling, then set aside to cool.
- Skewer hot dogs lengthwise, wrap each with a dough strip in a spiral, top with a dough star, and brush thoroughly with the honey-mustard glaze.
- Bake for 12-14 minutes until the biscuit dough is puffed and golden; let cool for 2-3 minutes before serving.
Notes
If hot honey is unavailable, use regular honey with 1/4 teaspoon cayenne pepper. For a shortcut, store-bought refrigerated dough can be used, but avoid puff pastry as it won't cook through in time.