Pineapple Upside-Down Biscuits

(from go panthers’s recipe box)

These sweet biscuits make a delicious side to a holiday dinner but I also like to serve them for breakfast.

Source: Paula Deen

Cook time: 12 minutes
Serves 10 people

Categories: Paula Deen

Ingredients

  • 1 (10-ounce) can crushed pineapple, drained, juice reserved
  • 1/2 cup firmly 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 oven to 400°F. Grease 10 cups of a muffin tin.

  2. In medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teaspoon pineapple juice over each biscuit.

  3. Bake 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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