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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. |
