Pineapple Upside Down Biscuits
Featured Pinch Tips Video
- (10 ounce can) crushed pineapple, drained, juice reserved
- 1/2 c
- packed light brown sugar
- 1/4 c
- (1 stick) butter, at room temperature
- maraschino cherries
- (12 ounce) package refrigerated buttermilk biscuits (10 count)
1Preheat oven to 400.
2Grease 10 cups of a muffin tin.
3Combine the pineapple, sugar and butter and mix well.
4Divide the pineapple mixture among the muffin cups.
5Place a cherry in the center of each muffin cup.
6Place one biscuit in each cup on top of sugar and pineapple mixture.
7Spoon 1 teaspoon pineapple juice over each biscuit.
8Bake for 12 to 15 minutes or until golden.
9Cool for 2 minutes.
10Invert the pan onto a plate to release the biscuits.