Preheat your oven to 350º F.
In a large bowl, add your dry ingredients and whisk to blend.
Add the cold butter in chunks and use a pastry blender to cut the butter into the flour. It should have fine crumbles when the butter is cut in.
In another bowl, add your wet ingredients and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix well.
Sprinkle some gluten free flour on wax paper and put the dough onto it.
Press or roll the dough to ¼ tp ½ inch thickness.
Cut each hot dog in half.
Cut the dough into strips and roll each hot dog in the dough strips.
Place the hot dogs onto a parchment paper lined cookie sheet.
Brush milk over each biscuit. This will help it get golden.
Bake for 20 minutes until the biscuit wrapping is slightly golden.
Serve hot and dip in ketchup or mustard.