Chicago-Style Hot Dog Cups #TailgateParty

Okay, how is it already August?  Where did the summer go?

The boys and I have been thoroughly enjoying our summer but it has gone way too fast!

With August here and school just around the corner, that means it’s almost tailgating season! 

I was inspired (again) by one of those facebook food videos!  The one I saw was for hot dog cups!  Too fun!

The super easy way to make these is to use refrigerated biscuits, but I made these kind of spur of the moment, so I ended up making my own biscuit dough this time.

I actually made 2 versions of these.  The first was the biscuit lining and the hot dog mixture only because I knew picky #1 and picky #2 would never eat the Chicago-Style toppings (actually, Spud ended up adding the pickles and mustard to his).

Then I went full Chicago-Style for me and Hubs.  So delicious!

These are a totally fun twist on a classic hot dog and great if you’re feeding a crowd!

Here's what everyone else made:

• Polynesian Chicken Wings by Family Around the Table
• Super Loaded Queso by Cooking With Carlee
• Pastrami Reuben Sliders by Palatable Pastime
• Buffalo Chicken Flatbread by Simple and Savory
• Chicago- Style Hot Dog Cups by Amy's Cooking Adventures

 

Chicago Style Hot Dog Cups

Adapted from Tablespoon

Biscuits

2 cups all purpose flour

½ tbsp sugar

1 tsp salt

1 tsp baking powder

½ tsp baking soda

¼ cup shortening

¾ cup buttermilk

Filling

6 bun length all beef hot dogs

¼ cup ketchup

1 tbsp yellow mustard

½ tsp Worcestershire sauce

1 tbsp butter, melted

½ tsp poppy seeds

Toppings

Yellow mustard

Pickles, sliced

Sport peppers, sliced

White onion, diced

Sweet pickle relish

Celery salt

Preheat the oven to 400 degrees F and spray a 12-cup muffin tin with nonstick spray.

In a medium sized bowl, stir together the flour, sugar, salt, baking soda, and baking powder.  Cut in the shortening until it resembles small crumbles.  Add the buttermilk and stir until the dough forms into a ball.

Turn out the dough onto a lightly floured surface and knead several times.  Roll the dough to ¼-inch thickness.  Use a 4-inch circle cutter to cut rounds of dough.  Press the dough rounds into the prepared pan.

Slice the hot dogs in ¼-inch slices.  Stir together the hot dogs, ketchup, mustard, and Worcestershire.  Divide the hot dog mixture between the biscuit lined cups.

Brush the edges of the dough with butter and sprinkle with poppy seeds.

Bake in the preheated oven for 10-15 minutes or until the biscuit is browned and hot dogs are heated through.

Remove from muffin times and top with celery salt, onions, pickles, sport peppers, mustard, and pickle relish and serve.

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Chicago-Style Hot Dog Cups

by Amy's Cooking Adventures August-5-2017

Chicago-Style Hot Dog Cups are the perfect addition to your tailgate party! #TailgateParty

Ingredients

• 2 cups flour
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup buttermilk
• 6 hot dogs
• 1/4 cup ketchup
• 1 tablespoon mustard
• 1/2 teaspoon worcestershire sauce
• 1 tablespoon butter
• 1/2 teaspoon poppy seeds
• 4 pickles
• 4 sport peppers
• 1, chopped onion
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon celery salt

Instructions

Preheat the oven to 400 degrees F and spray a 12-cup muffin tin with nonstick spray.In a medium sized bowl, stir together the flour, sugar, salt, baking soda, and baking powder. Cut in the shortening until it resembles small crumbles. Add the buttermilk and stir until the dough forms into a ball. Turn out the dough onto a lightly floured surface and knead several times. Roll the dough to ¼-inch thickness. Use a 4-inch circle cutter to cut rounds of dough. Press the dough rounds into the prepared pan. Slice the hot dogs in ¼-inch slices. Stir together the hot dogs, ketchup, mustard, and Worcestershire. Divide the hot dog mixture between the biscuit lined cups.Brush the edges of the dough with butter and sprinkle with poppy seeds. Bake in the preheated oven for 10-15 minutes or until the biscuit is browned and hot dogs are heated through. Remove from muffin times and top with celery salt, onions, pickles, sport peppers, mustard, and pickle relish and serve.

Details

Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Yield: 16 servings