Preheat oven to 425°F. Wash and rinse grapes; cut in half. Place sliced grapes in a small bowl with grape juice. Meanwhile, chop rosemary. Place 2 cups House-Autry Buttermilk Biscuit Mix into a medium mixing bowl; whisk in half of the rosemary. Make a well in the center and add the water/milk. Using a fork, gently mix until just combined.
Grease an 8 x 8-inch pan with 1 tbsp of the olive oil. Place dough into center of pan; using wet fingertips, spread evenly to the edges. Allow prepared dough to rest for 5 minutes.
Drain grapes, reserving juice. Arrange grapes on dough, pressing them in lightly with fingertips. Combine reserved grape juice with remaining olive oil; sprinkle over the top of dough. Sprinkle with parmesan cheese, then remaining rosemary. Bake 12-15 minutes, until dough has risen slightly and browned on top. Remove from oven and drizzle with additional olive oil; lightly sprinkle with optional kosher salt. Slice into squares and serve.
Grape & Rosemary Biscuit Foccacia
This makes a great bread or appetizer for a special dinner. The salty/sweet combination is unusual and delicious!
Servings:
12
Approx. Prep Time:
10 min.
Approx. Cook Time:
12 min.
Ingredients
2 cups Buttermilk Biscuit Mix
1 cup black seedless grapes
1/4 cup grape juice
1 tbsp fresh rosemary
2 tbsp olive oil, plus more for drizzling
2/3 cup water or milk
1/4 cup grated parmesan cheese
Optional: kosher salt for sprinkling
Directions:
