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 Pineapple Upside-Down Biscuits Recipe
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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 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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