8grass-fed beef hot dogs, 1 package, each cut in half - I highly highly recommend [this brand]
Instructions
Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Set aside.
Sift the dry ingredients into a mixing bowl, then rub the butter pieces into the dry ingredients until mixture is crumbly and the lumps are still about the size of peas. You don't want to overwork this (which I'm often tempted to do!), as these small lumps of butter are what will create any semblance of flakiness in the dough.
Make a well in the dry ingredients and add the buttermilk. Stir well, then cover with a tea towel and place in the refrigerator for 10-15 minutes to chill slightly.
When the dough is chilled, scrape it from the bowl, sprinkle with flour, then turn out onto a well-floured surface.
With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. I find a pizza cutter works fabulously for this - otherwise a very sharp paring knife or small chef's knife can work well too.
Divide the rectangle into nine smaller rectangles, then cut each rectangle diagonally into two thin triangles
One at a time, wrap the hot dog halves in their little triangle blankets. Place the piggies on the cookie sheet so that the ends are tucked under at the bottom.
Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 2-3 minutes then transfer to a wire rack.
To freeze, bake as directed and pull them out just as they're beginning to brown, 10-12 minutes. Cool completely, then freeze them on a baking sheet. Once they're frozen, place them in a freezer-safe storage container and store them for up to three months in a kitchen freezer or up to six months in a deep freeze.
To reheat, just bake for 12-15 minutes at 350°F until they're fully heated through.