Paula Deen's Pineapple Upside Down Biscuits

Yield: 1 serving
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  1. Paula Deen's Pineapple Upside Down Biscuits
  2. Recipe courtesy Paula Deen
  3. Show: Paula's Party
  4. Episode: Paula-fy It

  5. 1 (10-ounce) can crushed pineapple
  6. 1/2 cup packed light brown sugar
  7. 1/4 cup (1/2 stick butter), at room temperature
  8. 10 maraschino cherries
  9. 1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

  10. Preheat the oven to 400 degrees F.
  11. Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice
  12. for later.
  13. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple
  14. mixture among the muffin cups. Place a cherry in the center of each muffin cup,
  15. making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of
  16. sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each
  17. biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert
  18. the pan onto a plate to release the biscuits. Serve warm.
October 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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