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Pineapple Upside-Down Biscuits

Kraft Memeber Recipe
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Makes: 10 biscuits Total Time: 30 min
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
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