Pineapple Upside-Down Biscuits

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  1. Pineapple Upside-Down Biscuits
  2. Recipe courtesy Paula Deen

  3. Show: Paula's Home Cooking
  4. Episode: Cooking with Kids

  5. 10 biscuits

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

  11. Preheat the oven to 400 degrees F.

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

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

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