Pineapple Upside Down Biscuits Courtesy Paula Dean |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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An easy version of pineapple upside down cake Ingredients:
1 (10 oz) can crushed pineapple drained , reserve juice |
1/2 cup packed light brown sugar |
1/2 stick butter (room temp) |
10 maraschino cherries |
1 package refrigerated buttermilk biscuits (10 count) |
Directions:
1. Preheat oven to 400
2. grease 10 cups of a muffin tin
3. Combine the pineapple, sugar, and butter, mix well
4. Divide the pineapple mixture among the muffin cups
5. Place a cherry in the center of each muffin cup
6. place one biscuit in each cup on top of cherry
7. Spoon 1 teaspoon pineapple juice over each biscuit
8. Bake for 12- 15
9. minutes or until golden
10. Cool for 2 minutes
11. Invert pan onto a plate to release the biscuits
12. Serve warm
13. ENJOY!!!!
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