| 1. | Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet. |
| 2. | Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer. |
| 3. | After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or electric mixer on low speed until blended. |
| 4. | Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle with onions and cheese. Pour egg mixture over biscuits. Cover; refrigerate at least 4 hours but no longer than 24 hours. |
| 5. | When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour to 1 hour 10 minutes or until edges are golden brown and knife inserted in center comes out clean. Serve warm. |
| Increase milk in strata to 3 1/3 cups. In step 5, bake biscuit mixture 1 hour before topping with vegetables. After adding vegetables, bake 10 to 25 minutes longer. |
