Dinner: Biscuit Dogs

Last week, we had a few days of 90 degree heat, and I had some buttermilk in the fridge. As soon as it broke and I could turn on the oven, I used that buttermilk to make buttermilk biscuit dogs:

Biscuit Dogs

When I think of hot dogs, I don't always think about the big eating contest that's held every July Fourth, or about the grill. I think about biscuit dogs!
A biscuit dog is a pig in a blanket wrapped in biscuit dough made from my grandmother's recipe. 

The first time I made biscuits, my father helped. Pops and I pulled out the recipe, gathered ingredients and heated the oven. We looked at the faded card and realized, then, that a crucial direction was missing: we weren't sure whether we should grease our cookie sheets. Since the biscuits were a surprise for Mom, we couldn't ask her, so we played it safe and buttered the pans before we baked. When Mom tasted the biscuits she paused for a moment as she tried to figure it out, and then told us that no, ungreased cookie sheets are the way to go when making biscuits.

Here's everything you need to make biscuits: flour mixed with leavening, milk, and shortening:

The key to biscuits, like any quickbread of muffin, is to not overmix the dough. In this case, you don't want to mix the shortening into the flour too well:
Once the shortening is mixed in, all that is left is to add milk and roll out the dough.

I like to wrap my hot dogs slightly messily wrapped in dough so the end result has a few crispy bits. I think my brother likes them this way so that the mustard is less of a mess: