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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