Pineapple Upside Down Biscuits
Maaika Allbertsen
ingredients
- 10 Maraschino cherries
- 1/4 cup (1/2 stick butter), at room temperature
- 1/2 cup Packed light brown sugar
- 1 (10-ounce) Can crushed pineapple
- 1 (12-ounce) Package refrigerated buttermilk biscuits (10 count)
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.
- 3
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, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved 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.
Source: Maaika Allbertsen
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