Ingredients
| Onions(4 pounds, 11 ounces), raw | 4.688 pounds |
| Carrots(3 pounds, 2 ounces), raw | 3⅛ pounds |
| Celery(3 pounds, 2 ounces), raw | 3⅛ pounds |
| Oil, canola(2 cups, 1 tablespoon), industrial, high oleic | 2.063 cups |
| Flour, all purpose(1 quart, ⅝ cup), enriched, white, unbleached | 1.156 quarts |
| Broth, chicken(3 gallons, 2 cups), low sodium | 3⅛ gallons |
| Garlic powder(⅓ cup, 1 tablespoon) | 0.396 cup |
| Onion powder(⅓ cup, 1 tablespoon) | 0.396 cup |
| Chicken, diced(18 pounds, 12 ounces) | 18.75 pounds |
| Corn, sweet, yellow(1 quart, 2¼ cups), frozen, kernels cut off cob | 1.563 quarts |
| Peas, green(1 quart, 2¼ cups), cooked from frozen | 1.563 quarts |
| Beans, green(1 quart, 2¼ cups), cooked from frozen, whole | 1.563 quarts |
| Flour, whole wheat(5 pounds, 8 ounces) | 5½ pounds |
| Flour, all purpose(5 pounds, 8 ounces), enriched, white, unbleached | 5½ pounds |
| Sugar, granulated | 12½ ounces |
| Baking powderdouble acting | 6¼ ounces |
| Salt, kosher(3 tablespoons, ⅜ teaspoons) | 3⅛ tablespoons |
| Butter, unsalted(3 pounds, 2 ounces), bulk | 3⅛ pounds |
| Egg, whole, largeraw, fresh | 12½ each |
| Milk, butttermilk, lowfat(3 quarts, ½ cup), fluid, cultured | 3⅛ quarts |
Instructions
- Chop onions, celery and carrots into a small dice. In a large kettle or pot, add oil, and heat over medium-high heat. Add diced vegetables and saute until translucent.
- Sprinkle vegetable with flour and stir to coat. Add chicken broth and stir until thickened 10-12 minutes.
- Add garlic powder, onion powder, chicken, corn, peas and beans. Stir to combine. Hold mixture, hot until ready for service.
- Preheat convection oven to 325° F.
- Whisk together whole wheat flour, all-purpose flour, sugar, baking powder and salt in a large bowl until well combined.
- Cut butter into dry mix, until it is the size of small peas (you can use a mixer for this but be sure not to over mix).
- Stir in buttermilk and egg until just mixed. Be sure not to over mix (results in a tough biscuit).
- Scoop biscuits with #16 scoop onto parchment-lined sheet pans and bake for 20-25 minutes until golden brown.
- Optional: for added flavor, melt butter and garlic powder over low heat and brush on biscuits when they come out of oven).
Recipe Notes
Yield 144 servings
Serving Size: 1 cup and 1 biscuit
HACCP Process: #2 Same Day Service