Pineapple Biscuits

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
  • Thaw biscuits.
  • *During thawing and rising phase, cover frozen dough with plastic wrap. To avoid plastic wrap from sticking to dough while rising, coat with non-stick cooking spray.(Remove wrap before baking).
  • Drain pineapple well, reserving juice for later.
  • In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
  • Divide pineapple mixture equally between 12 large size sprayed muffin cups.
  • Place 1 biscuit on top of pineapple mixture in each muffin cup.
  • Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. *NOTE: you may want to place your muffin pans on a baking sheet this step can be messy.
  • Bake at 350 F 15-20 minutes.
  • Remove from oven and invert onto serving platter.
  • Spoon any filling left in muffin cups over biscuits.
  • Serve warm.
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