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Epicurious

Pineapple Upside-Down Biscuits

Recipe information

  • Yield

    yields 10 biscuits

Ingredients

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

Preparation

  1. Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.

Paula Deen's Kitchen Classics
TagsBiscuitPastriesPineappleFruit5 Ingredients or FewerEasyQuickBakingCookbooks
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