RECIPE #I
Ingredients
- 5 lbs. Biscuit Mix
- 4 cups Shredded Carrots, lightly packed
- 4 cups Shredded Zucchini, lightly packed
- 2 Eggs or 2 Egg Whites, slightly beaten
Directions
- Add the normal amount of liquid specified by the biscuit recipe. Stir all liquid into the mix by hand or using a paddle by machine on low speed.
- Add the shredded vegetables. Mix thoroughly.
- Add 1 – 2 cups additional liquid (enough to make the dough very sloppy).
- Spread the dough into greased pans. Brush the tops with egg wash.
- Yield: One 18 x 24 sheet pan.
- Mixture can also be made into loaves or steam pans.
- Bake in a Conventional Oven at 425°F for 18 – 22 minutes.
- Bake in a Convection Oven at 360°F for 12 – 18 minutes.
- Check for doneness same as a biscuit.
RECIPE #II
Ingredients
- 5 lbs. Biscuit Mix
- 6 – 7 cups Mixed Vegetables (if using canned, drain the liquid and reserve the liquid for the recipe)
- 2 Eggs or 2 Egg Whites
- Paprika
Directions
- Prepare biscuit mix as directed (use the liquid from the canned vegetables as part of the required liquid).
- Stir in the vegetables. Stir only long enough to distribute the vegetables evenly.
- Continue with normal biscuit cutting OR make drop biscuits using a #20 (or smaller) scoop OR fill loaf pans approximately 1/2 full.
- Brush tops with egg wash. Sprinkle with paprika if desired.
- Bake in a Conventional Oven at 425°F for 18 – 22 minutes.
- Bake in a Convection Oven at 360°F for 12 – 18 minutes.
- Check for doneness same as a biscuit.
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