Best Pineapple Biscuits Recipes

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.

PINEAPPLE BISCUITS

Steps:

• In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter.

PASSION FRUIT POSSET WITH PISTACHIO-CUSTARD BISCUITS & FRESH PINEAPPLE

Steps:

• Measure 100ml passion fruit pulp into a jug (reserving the rest), add the lime juice, stir, then set aside. Combine the cream and sugar in a medium saucepan set over a low heat and stir for 2 mins to dissolve the sugar. Turn the heat up to medium and bring to the boil. Simmer for 2 mins, then remove from the heat and immediately stir in the passion fruit and lime juice mixture. Divide evenly between six 175-200ml cups or glasses - do this quickly, as the mixture will start to thicken. Leave to cool for 10 mins, then chill for at least 4 hrs or overnight. The possets can be made up to three days ahead and chilled.
• To make the biscuits, heat the oven to 180C/160C fan/gas 4 and line a large baking tray with baking parchment. Beat the butter and icing sugar together for 1 min in a medium bowl using a wooden spoon. Stir in the custard powder, flour, vanilla (if using) and chopped pistachios to make a soft dough. Roll the dough into 12 walnut-sized balls and arrange on the baking tray, well-spaced out. Flatten the balls slightly with your palm or the base of a glass, then press down in the centre of each with the tines of a fork. Bake for 10-12 mins until very pale golden. Leave to cool on the tray for 10 mins then transfer to a wire rack to cool completely. The biscuits will keep in an airtight container for five days.
• Spoon the remaining passion fruit pulp over the possets and serve with the biscuits and pineapple slices.

BROWN SUGAR GLAZED PINEAPPLE BISCUITS RECIPE - (4.5/5)

Steps:

• Preheat oven to 425° F. Line a baking sheet with foil or parchment paper. Melt the shortening and butter together in the microwave. Set aside. In a large mixing bowl, whisk together both the flours, baking powder, and cinnamon; add the melted mixture, milk, and pineapple, stirring just until combined. At this point, you can just drop dough by rounded tablespoons onto the baking sheet about 1" apart and bake for 13-15 minutes, or until tops are lightly browned. (OR) as I did.. I sifted a little flour over the top of the dough then used a spoon to pull the floured side against the side of the bowl so I could sift a little flour in the bottom of the bowl. Flour hands and pull off pieces of dough (or use a spoon) about the size of a small lemon, roll it around in your palms a few times, then place them on the baking sheet about 1" apart. Bake for 13-15 minutes, or until tops are lightly browned. Meanwhile, make the glaze.. Melt the butter in a small bowl in the microwave until fairly hot. Stir in brown sugar until thoroughly combined. Reheat for a few seconds to dissolve sugar, if needed. Spoon (or brush) the glaze over tops of hot biscuits. Serve warm.

PAULA DEEN'S PINEAPPLE UPSIDE DOWN BISCUITS (LIGHTER VERSION)

Steps:

• Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
• Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
• Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
• Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.

PINEAPPLE UPSIDE-DOWN BISCUITS

Steps:

• Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.

PINEAPPLE UPSIDE DOWN BISCUITS

Steps:

• 1. Preheat oven to 400.
• 2. Grease 10 cups of a muffin tin.
• 3. Combine the pineapple, sugar and butter and 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 sugar and pineapple mixture.
• 7. Spoon 1 teaspoon pineapple juice over each biscuit.
• 8. Bake for 12 to 15 minutes or until golden.
• 9. Cool for 2 minutes.
• 10. Invert the pan onto a plate to release the biscuits.
• 11. Serve warm.

PINEAPPLE UPSIDE-DOWN BISCUITS RECIPE

Steps:

• In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.

PINEAPPLE BISCUITS

Steps:

• 1. In large mixing bowl, stir together flour, baking powder and salt. Using pastry blender, cut in shortening until mixture resembles coarse crumbs. Set aside.2. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add to flour mixture, stirring only until combined. Turn dough out on lightly floured board and knead gently about 5 times. Roll out to 11 x 8-inch rectangle. Brush with melted margarine. Spread with mixture of pineapple, sugar and cinnamon. Roll in jelly roll fashion starting with widest side. Cut into 1-inch slices. Place cut sides up in 2 1/2-inch muffin-pan cups coated with cooking spray.3. Bake at 450°F about 8 minutes or until golden brown. Serve immediately