Quick & Easy Pineapple Upsidedown Biscuits
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- 10 oz. can of crushed pineapples
- 1/2 c
- packed dark brown sugar
- 1/4 c
- butter at room temperature
- whole maraschino cherries
- 1 pkg
- 12 oz, 10 per pack, refrigerated buttermilk biscuits
1Preheat over to 350 degrees.
2Spray bottom of 10 standard size muffin cups with baking spray.
3Strain the can of crushed pineapple and set aside for use later.
4Combine pineapple, brown sugar and butter, mixing well.
5Spoon the pineapple mixture among the 10 muffin tins, approximately 1 tablespoon.
6Place a cherry in the middle of the mixture, pushing down so it rests on the bottom of the pan.
7Place 1 biscuit in each cup on top of the pineapple/sugar mixture.
8Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
9Bake for 12 to 15 minutes or until golden brown. Cool in pans for 2 minutes.
10Invert the pan on to a plate to release the biscuits.