Pineapple Upside-Down Biscuits (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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:
1. Preheat the oven to 400 degrees F.
2. 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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