Community Pick
Pineapple Upside Down Biscuits
"This is a "Paula Deen" recipe that my brother gave to me. I haven't tried it yet but DH loves pineapple so it probably won't be long before I'm whipping up a batch of these. I think this would be a great dish to make with your children."
photo by frostingnfettuccine
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
5
ingredients
- 283.49 g can crushed pineapple
- 118.29 ml packed light brown sugar
- 59.16 ml butter, room temperature
- 10 maraschino cherries
- 340.19 g package refrigerated buttermilk biscuits (10 count)
directions
- Preheat the oven to temperature as stated on biscuits.
- Using a cupcake or muffin tin grease 10 cups.
- Drain the can of crushed pineapple, saving the juice.
- Stir together the pineapple, sugar and butter until well mixed.
- Divide the pineapple mixture amongst the muffin cups.
- Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
- Place 1 biscuit in each cup on top of the pineapple mixture.
- Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
- Bake for 12 to 15 minutes, or until golden brown.
- Cool for 2 minutes.
- Invert the pan onto a plate to relase the biscuits.
- Serve warm sprinkled with powdered sugar or plain.
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Reviews
-
I think I like this better that pineapple upside down cake. It is a bit less sweet. And its one of those breakfast things that just makes you feel like this could be a special day -
These are just smashing. I know I'll make them again. Great when you just don't feel like making a whole cake. Even better for breakfast I think! I only used 2 tbsp butter and they were just fine. They reheat well in about 20-30 seconds in the microwave. Thanks for sharing this one! -
Nice treat. Will make again. Thanks for posting. -
So good. Everyone loved them. Don't forget to top with fresh whipped cream or go à la Mode! -
So cute & easy to make. I used fresh pineapple & topped with a chunk of pineapple vs. the teaspoon of juice. I also placed them in muffin papers and turned them out easily after the 2 minute cool down. Thanks for sharing
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
