Pineapple Upside-Down Biscuits

10 ServingsPineapple Americancollxbrunch, collxveg, Quick, Bake, Desserts, Brunch, Breakfast 8-10-oz can crushed pineapplepacked light brown sugar maraschino cherries12-ounce pkg refrigerated buttermilk biscuits Preheat oven to 350 degrees. Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, butter, and mix well. Divide the pineapple … Continue reading “Pineapple Upside-Down Biscuits”


10 Servings
Pineapple American
collxbrunch, collxveg, Quick, Bake, Desserts, Brunch, Breakfast

8-10-oz can crushed pineapple
packed light brown sugar

maraschino cherries
12-ounce pkg refrigerated buttermilk biscuits

Preheat oven to 350 degrees.

Grease 10 cups of a muffin tin.

Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, butter, and mix well. Divide the pineapple mix among the muffin cups. Place a cherry in the center of each muffin cup, making sure it hits the bottom of the cup. Place 1 biscuit in each cup on top of sugar and pineapple mix. Spoon 1 tsp. reserved pineapple juice over each biscuit.

Bake at 350 degrees for 12-15 minutes, or until golden.

Cool for 2 mins. Invert the pan onto a plate or large cookie sheet covered with foil to release the biscuits. Serve warm.

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