Tips and Tricks
For quick and easy outdoor treats, use ready-made biscuit dough from the refrigerated section of your grocery store. While you are at the store, pick up snack size ready-to-use pudding, canned pie filling, canned whipped cream, or other ready-made fillings to have an instant Wolf’em® party!
Depending on how much oil or butter is in your biscuit dough, you may need to sparingly spray the wooden cooking head on the end of your Wolf ‘em Stick™ with a non-stick spray or lightly coat it with cooking oil every one or two times you bake a Wolf’em™ to ensure that the biscuit cup releases easily after it is baked.
If the dough comes away from the sides of the cooking head while baking, try using less spray or even no spray. Colder dough will also stick to the sides of cooking head better. The wooden cooking head has been sized to work perfectly with a piece of refrigerated biscuit dough that is 0.75 to 1 ounce in size. Cut "grand” or "jumbo" size biscuit dough pieces in half to be the right size to bake through properly. Use two-thirds of "regular" size biscuits to get the right amount of dough. If your Wolf’em biscuit cup is still doughy on the inside after baking, replace it on the cooking head and heat it a little longer to finish baking the dough.
If you consistently get doughy biscuit cups, use a smaller piece of dough (see above) or try cooking your Wolf’em to the side of the fire where the temperature is lower and the indirect heat will allow more time to bake the dough before the outside begins to darken. With patience and a little practice, you’ll get golden-brown biscuit cups that look and taste fantastic!
We have found that the easiest way to wrap the dough onto the cooking head is to place a piece of dough centered on the end of the head and press it with the flat of your hand to the desired thickness. You can then squeeze the dough hanging over the edges down and around the side of the cooking head until it is evenly covered with dough. You can gently pinch the dough together to close any gaps where the dough doesn’t cover the side.
As you bake your Wolf’em® biscuit cup, the dough will usually pull back slightly at the open end of the cup. The edge of the wooden cooking head that is exposed to heat when this happens will also darken in color as you use the stick. This is perfectly normal and will not cause problems. Occasionally, steam released from the baking dough will begin to push the Wolf’em® biscuit cup o‑ of the wooden cooking head before it is completely baked. You can gently press it back in place on the head using a napkin or paper towel to insulate your fingers and then finish baking your Wolf’em®