PINEAPPLE UPSIDE DOWN BISCUITS

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Pineapple Upside Down Biscuits image

Provided by Debbie Culbreth

Categories     Other Breakfast

Number Of Ingredients 5

1 (10 ounce can) crushed pineapple, drained, juice reserved
1/2 c packed light brown sugar
1/4 c (1 stick) butter, at room temperature
10 maraschino cherries
1 (12 ounce) package refrigerated buttermilk biscuits (10 count)

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.

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