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Pineapple Upside Down Biscuits

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat the oven to 400 °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.

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