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PAULA'S UPSIDE DOWN BISCUITS


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Serves | Prep Time | Cook Time

Ingredients

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)


Preheat the oven to 400 degrees F.


Grease 10 cups of a muffin tin.


Strain the can of crushed pineapple, save juice for later.


Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups.


Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.


Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit.


Bake for 12 to 15 minutes, or until golden.


Cool for 2 minutes.


Invert the pan onto a plate to release the biscuits.


Serve warm.


Pairs Well With


Notes

These are fabulous.

What a great idea!

These sound FABULOUS. and I love pineappleupside down cake.
I think they would be great for Memorial Day and The 4th of July BBQ potlucks.
Plan to try them soon

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