Paula Deens Pineapple Upside Down Biscuits
From cardinal54 15 years ago
- 15 minutes to make
- Serves 5
Can serve for brunch.
Ingredients
- 1 (10-ounce) can crushed pineapple shopping list
- 1/2 cup packed light brown sugar shopping list
- 1/4 cup (1/2 stick butter), at room temperature shopping list
- 10 maraschino cherries shopping list
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count) shopping list
How to make it
- 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.
The Rating
Reviewed by 1 people-
I personally love the biscuits! I however use my own recipe instead of store bought
asetamy
in Milwaukee loved it
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" It was excellent "