UPSIDE DOWN PINEAPPLE BISCUITS

INGREDIENTS:


1 10 oz can crushed pineapple

1/2 c light brown sugar

1/4 c butter, room temperature

10 maraschino cherries, optional

1 12 ozs can buttermilk biscuits (10 in a can)


DIRECTIONS:


Preheat oven to 400.

Grease 10 cups in a muffin tin.

Drain pineapple, save juice.

Combine pineapple, brown sugar and butter mix well. (The butter might be lumpy but that's fine).

Divide pineapple mixture evenly among muffin cups.

Place a cherry in the center of each making sure the top of the cherry touches the bottom of the tin.

Place 1 biscuit in each cup on top of pineapple mixture.

Spoon 1 tsp reserved pineapple juice over top of each biscuit.

Bake 12-15 mins or until golden brown.

Cool for 2 mins invert pan onto platter to release biscuits.

Serve warm.

Makes 10 biscuits
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