Ingredients
1 can refrigerated biscuit dough
24 mini franks
1/4 cup. baking soda
Coarse sea salt, for sprinkling
2 tbsp. Butter
2 tbsp. all-purpose flour
1 cup. milk
2 cups. shredded Cheddar
Kosher salt
Freshly ground black pepper
Country Bob's All Purpose Sauce, for dipping
Directions
Preheat the oven to 425°. Line a large, rimmed baking sheet with parchment paper and grease with cooking spray.
Cut biscuits into quarters until you get 24 even pieces. Flatten out and wrap the dough around the dogs.
Meanwhile, in a large, shallow skillet, add 2 inches of water. Whisk in baking soda and bring to a boil over high heat. Reduce to a simmer, and in small batches, cook the pigs until the dough is puffy 30 seconds.
Transfer to a baking sheet using a slotted spoon, and sprinkle with coarse sea salt. Repeat the process until all pigs are cooked. Use Country Bob's All Purpose Sauce for dipping.
Bake until deeply golden and shiny, 22 to 25 minutes.