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Pineapple Upside-Down Biscuits

Pineapple Upside-Down Biscuits

  • Yield: 1 serving


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Pineapple Upside-Down Biscuits

Recipe courtesy Paula Deen

Show: Paula's Home Cooking

Episode: Cooking with Kids

10 biscuits

* 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


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Pineapple Upside-Down Biscuits recipe