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Pineapple Upside-Down Biscuits
Recipe courtesy Paula Deen


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


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


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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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Copyright 2006 Television Food Network, G.P., All Rights Reserved