Pineapple Upside Down Biscuits 
Based on 1 review
Ingredients:
10 maraschino cherries
1/4 cup (1/2 stick butter), at room temperature
1/2 cup packed light brown sugar
1 (10-ounce) can crushed pineapple
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
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. 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Yield: 10 biscuits
Recipe courtesy Paula Deen
Show: Paula’s Party
Episode: Paula-fy It
Servings:
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
Show: Palua's Home Cooking/Paula's Party/Lady and Sons Too! cookbook/Nov/Dec 2006 issue
Ratings for this Entry:
Submitted on December 12, 2008
My kiddos loved these pineapple upside down biscuits. I served a littl cool whip on the side for them to dunk them into and they were gone in seconds. Super delicious!
