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    Pineapple Upside-Down Biscuits


    Source of Recipe


    NET
    Pineapple Upside-Down 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)

    Heat the oven to 400 degrees F.

    Grease 10 cups of a muffin tin. Drain the can of crushed pineapple, saving the juice for later.

    Combine the pineapple, sugar and butter; 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.


 

 

 


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