Pineapple Upside Down Biscuits Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 10 maraschino cherries
  • 1/4 cup butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 1 (10 oz) can crushed pineapple
  • 1 (12 oz) package refrigerated buttermilk biscuits, 10 count


Preheat the oven to 400°.


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.

Pineapple Upside Down Biscuits


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