2CUPS all-purpose flour
1TBSP sugar
2TSP baking powder
1/2TSP baking soda
1/2TSP salt
4TBSP unsalted crisco or butter, cold, cut into small pieces (I prefer crisco)
1/2CUP grated jalapeno harvarti
3/4CUP buttermilk regular milk is fine
18
miniature hot dogs, Smokies or big hotdogs cut in 1/3rds.
Put the butter/margarine pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed.
Make a well in the dry ingredients and add the buttermilk/milk. Stir well into a nice ball.
Sprinkle the dough with flour and then turn out onto a well floured counter
With floured hands, pat the dough, I take a floured rolling pin roll out. Roll, then fold in half, roll out, fold other way, roll again. I keep repeating this over and over flipping in half and rolling. It makes for a very flakey layered crust.
I rolled out a large square. Cut in half then cut triangles out of each rectangular piece you have.
