BISCUIT DOGS RECIPES

Steps:

• Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix chili and hot dogs.
• Separate dough into 8 biscuits. Press each biscuit into 5-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4-inch rim.
• Spoon about 1/4 cup chili mixture into each muffin cup.
• Bake 25 to 30 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Top each with small spoonful of sour cream; sprinkle with Cheddar cheese.

Steps:

• Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended.
• In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff).
• On a lightly floured surface, roll dough to 1/4-in. thickness.
• Cut with a floured 3-in. squirrel-shaped or other cookie cutter.
• Place 2 inches apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.)
• Bake 25-30 minutes or until set. Remove from pan to wire racks to cool.