Preheat oven to 400 degrees. Grease a large baking sheet and set aside.
In a large bowl, whisk together the Bisquick, cornmeal, salt and ground mustard. Cut in the butter with two forks (or you can use a pastry blender or your fingers) until mixture resembles coarse crumbs. Stir in the milk and honey with a spoon or your hands until combined.
Place dough on a lightly floured piece of parchment paper. Sprinkle some more flour over the dough and top with another piece of parchment paper. Use a rolling pin to roll dough to ¼-inch thickness.
Push a wooden stick up the center of the cut end of each hot dog half. Place the dog on the dough and cut a square that is big enough to wrap around it. Use your hands to gently press the dough around each hot dog sealing both ends and any open areas.
Place corn dogs on prepared baking sheet and bake for 15-20 minutes or until golden brown. Serve warm with dipping sauces (such as mustard and ketchup or other favorites).