PINEAPPLE UPSIDE DOWN BISCUITS

 

  • Cooking Time:
  • Servings:
  • Preparation 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)
  • Cinnamon sugar

Directions

  • 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. Sprinkle each biscuit with cinnamon sugar. 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, sprinkled with more cinnamon sugar.

Notes

Categories: Biscuit  Breakfast 

Author Credit: Paula Deen

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!