Pineapple Upside Down Biscuits

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
10 biscuits
Level:
Easy

Ingredients
  • 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)
Directions

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.


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    This recipe is featured in:

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