Food & dining

Recipe for hot dogs in biscuit buns

Essdras M Suarez/Globe Staff

Hot dogs in biscuit buns

Serves 4

This is an all-in-one hot dog and bun recipe. Make a simple biscuit dough, shape it into several rounds, form ropes, and wrap them around the hot dogs. You can insert a metal skewer into one end of the frank to hold and rotate over the embers or set the pastry-wrapped dogs on a wire rack.

1cup flour, or more if needed
Pinch of salt
2teaspoons baking powder
1tablespoon butter
½cup milk (low-fat or whole) or water
Flour (for shaping)
4hot dogs


1. In a bowl, whisk the 1 cup flour, salt, and baking powder.

2. With your fingers work the butter into the flour until the butter is in coarse crumbs. Add the milk and stir with a fork until it forms a dough; it will be very sticky.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3. Sprinkle 1 teaspoon of flour onto the top of the dough. Dip your fingers into the flour. Lightly knead the dough and form it into a ball. Divide the dough into 4 pieces and roll each into a ball.

4. Roll 1 ball between your palms to create an 8-inch rope. Starting from the top, wrap the dough around the hot dog in a spiral. Pinch the dough together at the top and bottom to keep the dough from uncoiling during cooking. Repeat with the remaining hot dogs and remaining dough.

5. Set a wire rack on top of the log stand so the rack does not touch the embers. With a fireplace tool, disperse the embers so they are about 2 inches from the bottom of the rack. Set the hot dogs on the rack. Cook, turning every minute for about 6 minutes, until the
pastry is puffed and lightly golden. Watch carefully so the pastry does not burn.  Adapted from “The Kids Campfire Cookbook”

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.