Pigs in a Blanket with Flaky Herb Biscuit Dough
1 Kings 8:23 "And he said, Lord God of Israel, there is no God like thee, in heaven above, or on earth beneath, who keepest covenant and mercy with thy servants that walk before thee with all their heart:"
These homemade pigs in a blanket take the classic party appetizer and give it a from-scratch upgrade. Instead of using canned dough, we’re making a buttery, flaky herb biscuit dough that wraps perfectly around mini smoked sausages.
They bake up golden, flavorful, and so much more delicious than store-bought. They’re quick to prepare, kid-friendly, and perfect for holidays, game days, and easy weeknight snacks!
Whether you’re planning a holiday party, game-day spread, after-school snack, or a quick weekend treat, this recipe delivers a crowd-pleasing appetizer that kids and adults both love. Plus, it comes together faster than you’d expect.
If you’ve only ever made pigs in a blanket with crescent dough, you’re going love when you try this homemade version.
In this post, I’ll walk you through exactly how to make these flaky herb pigs in a blanket. Let’s get baking!
If you loved these flaky, homemade Pigs in a Blanket, be sure to check out my Sourdough Pigs in a Blanket for another fun twist on this classic appetizer!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pigs in a Blanket Recipe
Pigs in a blanket
These homemade pigs in a blanket take the classic party appetizer and give it a from-scratch upgrade. Instead of using canned dough, we’re making a buttery, flaky herb biscuit dough that wraps perfectly around mini smoked sausages. They bake up golden, flavorful, and so much more delicious than store-bought. They’re quick to prepare, kid-friendly, and perfect for holidays, game days, and easy weeknight snacks!
Ingredients
Herb Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus 1–2 tbsp extra if needed)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
For the Filling
- 24 mini smoked sausages or cocktail franks
- 1 egg (for egg wash)
- Sesame seeds or flaky salt for topping (optional)
Instructions
Make the Dough
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter and use a pastry cutter or your fingertips to work it into the flour until it resembles coarse crumbs.
- Stir in the parsley, thyme, and garlic powder.
- Pour in the cold buttermilk and mix just until the dough comes together. Add a splash more buttermilk if the dough seems dry.
- Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it together. Do not overwork.
Shape the Dough
- Next roll out the dough into an 8×14-inch rectangle and follow these steps to create perfectly sized pieces for wrapping your mini sausages
- Cut the rectangle in half lengthwise, creating two long strips, each about 4 inches wide.
- Cut the dough in half crosswise, giving you four rectangles total.
- Working with one rectangle at a time, cut it into two large triangles by slicing diagonally from corner to corner—similar to cutting crescent roll dough.
- You should now have 8 large, long triangles in total.
- Slice each triangle into 3 thinner triangles, starting at the wide end and cutting toward the tip. This creates long, narrow strips of dough that wrap beautifully around the mini sausages without excess dough bunching up.
- You’ll end up with 24 thin dough strips, each long enough to roll smoothly around a sausage, creating even, bakery-style pigs in a blanket.
Wrap the Sausages
- Dry the beef smokes with a paper towel, this helps them to stick to the dough better.
- Place a sausage at the thick end of each dough strip and roll it up snug. Place each one seam-side down on your baking sheet.
- Brush each roll with a beaten egg to help them brown evenly. Sprinkle with flaky salt or sesame seeds if you want extra flavor and texture.
Bake
- Bake for 14–17 minutes, or until the dough is puffed and deeply golden.
- Serve warm with mustard, ranch, or your favorite dipping sauce.
Notes
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 143Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 21mgSodium 292mgCarbohydrates 18gFiber 1gSugar 1gProtein 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Love This Recipe
- Made completely from scratch—no canned dough needed!
- Flaky, buttery herb biscuit dough that elevates the flavor.
- Kid-friendly and crowd-approved for parties or snacks.
- Easy to customize with cheese, spices, or everything bagel topping.
- Perfect appetizer for holidays, Super Bowl parties, and potlucks.
This is one of those recipes that makes your home smell amazing and feels nostalgic, but with a fresh, homemade upgrade.
Ingredients You”ll Need
Herb Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus more if needed)
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
For the Filling
- 24 mini smoked sausages or cocktail franks
- 1 egg (for egg wash)
- Sesame seeds or flaky salt (optional)
Step-by-Step Instructions
1. Prepare the Biscuit Dough
Start by preheating your oven to 400°F (205°C) and lining a baking sheet with parchment. This helps the bottoms crisp without sticking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar—this creates the perfect biscuit base. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingertips.
You’re looking for a coarse, crumbly texture with visible pea-sized butter pieces. Those pieces of butter are what give the dough its signature flaky layers.
Stir in the herbs and garlic powder for extra flavor. Pour in the buttermilk and mix until the dough just comes together. Avoid overmixing—biscuit dough likes to be treated gently!
Turn the dough onto a floured surface and knead 3–4 times, just enough to bring it together.
2. Shape the Dough
Next roll your dough out into an 8 × 14-inch rectangle, and follow these steps to create perfectly sized pieces for wrapping your mini sausages:
- Cut the rectangle in half lengthwise, creating two long strips, each about 4 inches wide.
- Cut the dough in half crosswise, giving you four rectangles total.
- Working with one rectangle at a time, cut it into two large triangles by slicing diagonally from corner to corner—similar to cutting crescent roll dough.
- You should now have 8 large, long triangles in total.
- Slice each triangle into 3 thinner triangles, starting at the wide end and cutting toward the tip. This creates long, narrow strips of dough that wrap beautifully around the mini sausages without excess dough bunching up.
You’ll end up with 24 thin dough strips, each long enough to roll smoothly around a sausage, creating even, bakery-style pigs in a blanket!
3. Wrap the Sausages
Dry the beef smokes with a paper towel, this helps them to stick to the dough better.
Place a sausage at the thick end of each dough strip and roll it up snugly. Place each one seam-side down on your baking sheet.
Brush each roll with a beaten egg to help them brown evenly. Sprinkle with flaky salt or sesame seeds if you want extra flavor and texture.
4. Bake Until Golden
Bake for 14–17 minutes, or until the dough is puffed and beautifully golden. Serve warm with mustard, honey mustard, cheese dip, ranch dressing, or your favorite sauces.
These pigs in a blanket are incredibly tender inside and slightly crisp on the outside—truly bakery-quality!
Tips for the Best Homemade Pigs in a Blanket
- Keep your butter cold – Cold butter equals flaky dough. Don’t skip this step!
- Don’t overwork the dough – Overmixing activates gluten, which makes your dough tough.
- Pat the sausages dry – Moisture can prevent the dough from sticking and cause sliding.
- Use buttermilk for more flavor – It gives the dough incredible richness and tenderness.
- Bake on parchmen – Prevents sticking and helps them brown nicely.
Pigs in a Blanket Flavor Variations
Make this recipe your own with these easy variations:
- Cheddar-Stuffed – Place a thin slice of cheddar under the sausage before rolling.
- Spicy Cajun – Mix 1 teaspoon Cajun seasoning into the dough.
- Everything Bagel – Sprinkle the tops with Everything Seasoning before baking.
- Garlic Butter Brush – Brush finished pigs in a blanket with melted butter + minced garlic + parsley.
- Honey Butter Drizzle – Adds a sweet-savory touch that’s perfect for brunch.
What to Serve with Pigs in a Blanket
These pair well with:
- Honey mustard
- Ranch dressing
- BBQ sauce
- Cheese sauce
- Ketchup
- Spicy brown mustard
They also make a great addition to charcuterie boards or appetizer trays.
Storing and Reheating Homemade Pigs in a Blanket
- Store
- Keep leftovers in an airtight container for up to 3 days.
- Reheat
- Oven: 350°F for 5–7 minutes
- Freeze
- Freeze before or after baking:
- Freeze on a sheet pan until solid
- Store in a freezer bag up to 3 months
- Bake from frozen, adding 2–3 minutes to cook time
Frequently Asked Questions (FAQ)
Pigs in a blanket are small sausages wrapped in some type of dough, traditionally crescent dough, puff pastry, or biscuit dough. This recipe uses homemade herb biscuit dough flavor.
Yes! You can assemble them up to 24 hours in advance. Keep them refrigerated until ready to bake.
It depends on your preference. Crescent dough is softer and breadier, while biscuit dough is flakier, richer, and more flavorful, especially with herbs mixed in.
Place them in a slow cooker on the “warm” setting or keep them in the oven at 200°F.
Yes! They freeze exceptionally well both before and after baking. Bake from frozen without thawing, just add a couple extra minutes.
Moisture is the culprit. Pat your sausages completely dry before wrapping.
Honey mustard, spicy mustard, ranch, cheese dip, and BBQ sauce are all popular choices.
Love This Recipe? Share the Pigs in a Blanket Fun!
If you enjoyed this homemade pigs in a blanket recipe, I’d love it if you’d take a moment to leave a comment, rate the recipe, or share a photo on social media and tag me!
Save This Recipe on Pinterest!
This is the perfect appetizer to save for holidays, game day, and busy weeknights. Tap the Pinterest button on the recipe card or on the top of this post to keep it handy!
Share With a Friend
These little snacks are too good not to share, send this recipe to a friend who loves homemade comfort food!
