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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe came from a Rhodes frozen biscuit package. We enjoyed them quite a bit. Ingredients:
12 refrigerated buttermilk biscuits |
20 ounces crushed pineapple |
3/4 cup brown sugar |
1/2 teaspoon vanilla extract |
1/2 cup butter, softened |
Directions:
1. The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
2. Thaw biscuits.
3. *During thawing and rising phase, cover frozen dough with plastic wrap. To avoid plastic wrap from sticking to dough while rising, coat with non-stick cooking spray.(Remove wrap before baking).
4. Drain pineapple well, reserving juice for later.
5. In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
6. Divide pineapple mixture equally between 12 large size sprayed muffin cups.
7. Place 1 biscuit on top of pineapple mixture in each muffin cup.
8. Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. *NOTE: you may want to place your muffin pans on a baking sheet this step can be messy.
9. Bake at 350 F 15-20 minutes.
10. Remove from oven and invert onto serving platter.
11. Spoon any filling left in muffin cups over biscuits.
12. Serve warm.
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