In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.
Turn onto a lightlyfloured surface; knead 6-8 times or until smooth. Roll out to 1/4 inch thickness. Cut with a 2 1/4 in biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on ungreased baking sheets.
Bake at 450 degrees for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.
Originally Submitted
8/10/2009
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