Pineapple upside-down biscuits
INGREDIENTS
  • 1(10oz.)can crushed pineapple
  • 1/2 cup packed light brown sugar
  • 1/4 cup(1/2 Stick butter,at room temperature
  • 10 maraschino cherries
  • 1(120z.)pkg. refrigerated buttermilk biscuits(10 count
DIRECTIONS
  1. Grease ten of a muffin tin.
  2. Strain the can of pineapple,save juice for later.
  3. Combine the pineapple,sugar,and butter,and mix well.
  4. Divide the pineapple mixture among the muffun cups. Place a cherry in the center of each muffin cup,making sure cherry hits bottom of cup.
  5. Place 1 biscuit in each cup on top of sugar and pineapple mixture.
  6. Spoon 1 tsp. reserved pineapple juice over each biscuit.
  7. Bake for 12-15 minutes, or until golden.
  8. Cool for 2 minutes.
  9. Invert the pan onto a plate to release the biscuits. Serve warm.
RECIPE BACKSTORY
I got this recipe from the Paula Deen show. She always makes her recipes easy to read and where we can uunderstand. Great recipe!!