Pineapple Upside-Down Biscuits Recipe - Cooking Index
Pineapple Upside-Down Biscuits Recipe - Cooking Index
| 1 | Crushed pineapple - (10 oz) | |
| 1/2 cup | 80g / 2.8oz | Light brown sugar - (packed) |
| 1/4 cup | 49g / 1.7oz | Butter - (1/2 stick) - room temperature |
| 10 | Maraschino cherries | |
| 1 | Refrigerated buttermilk biscuits - (12 oz) |
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.
This recipe yields 10 biscuits.
Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1C15) - from the TV FOOD NETWORK
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