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Pineapple Upside-Down Biscuits




Source of Recipe


Paula Deen/Food Network


List of Ingredients




-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)




Recipe



-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.