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Wine Oh!


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Hey, welcome to the food blog.

I hope you enjoy wine and food as much as I do and like to share recent discoveries and great bargain finds. I am not an expert by any means. I just know what I like and can usually afford, and occasionally splurge on.

The rest of the time is just work, travel, cookbooks, cooking, eating and life with wine. . . it's so much nicer.

Our ratings are based on how much we did or did not enjoy each wine. No professional advice here, just honest opinions. The same goes for the restaurant ratings.

We drink what we like with what we like to eat.

Monday, October 3, 2011

A Texan in New York - Breakfast Biscuits Updated

A Texan in New York - Breakfast Biscuits Updated

It is 5:00 a.m. and the fire alarm is going off. 5:00 am, 45 degrees and raining! Really…really? Ok, throw on some clothes, grab the computers and my purse and head down stairs and out onto the street. We finally get the all clear at 6:00 am – no fire so that is a good thing. But now I am awake and can’t get back to sleep no matter how hard I try. I’m still getting used to city living.

I have been thinking about making these biscuits for a while now and since I am up…well you know.
No, this is not a new idea. As a matter of fact I saw this on DDD—a recipe from Blue Moon Café in Baltimore, MD. The first time I made this recipe I wasn’t sure if I did it right or if I really liked it although, I really liked the idea.

The recipe is basically the same but for a smaller quantity and I changed some of the filling and biscuit ingredients.


2 ½ c Flour
1 ½ tbs Baking Powder
1 tbs sugar
1 tsp salt
2/3 stick of cold butter – cubed
1 ¼ c buttermilk


1 lbs Breakfast Sausage, sautéed
1 lg Onion, sliced and caramelized
¼ to ½ c Pesto
½ stick softened butter
2 c Shredded Cheese - Mexican blend

Preheat oven to 400 degrees.

Sautee the sausage and onions until browned and caramelized and set aside to cool. In a food, processor pulse flour, baking powder, sugar, salt, and butter until mixed thoroughly. Slowly add in the buttermilk until crumbly. Turn mixture out onto a floured surface and kneed about 10-15 times until dough comes together and has some body to it. Roll out the dough to about a ¼ inch thick and about 14” x 18”.

Spread softened butter over dough, then spread on the pesto, next the sausage and onion mixture (drained) and then add the cheese. Roll up jellyroll style and cut into 6 pieces after trimming off the ends. Place rolls on a non-stick baking sheet coated with cooking spray or covered with parchment paper with the filling side up. Press down slightly. Bake for 25 minutes or until golden brown.

The original recipe called for a topping of sautéed vegetables. I think these would be better served with cream gravy or apple butter.