Pineapple Upside-Down Biscuits
Makes:
10 biscuits
Total Time:
30 min
Submitted by:
Category:
Breakfast/Brunch
Sub Category: Other
what you need
- 1 can (10-ounce) crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries
- 1 package (12-ounce) refrigerated buttermilk biscuits (10 count)
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.
Notes
