Paula Deen's Pineapple Upside Down Biscuits
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- Paula Deen's Pineapple Upside Down Biscuits
- Recipe courtesy Paula Deen
- Show: Paula's Party
- Episode: Paula-fy It
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
- Preheat the oven to 400 degrees F.
- Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice
- for later.
- 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.
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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Paula Deen's Pineapple Upside Down Biscuits Recipe at a Glance
- COURSE: Breads