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    Pineapple Upside Down Biscuits


    Source of Recipe


    Aunt Saunny
    Ingredients:
    1 (8oz) can crushed pineapple, drained, juice, reserved
    1/4 cup of brown sugar
    1/4 cup butter or margarine, room temperature
    5 maraschino cherries, cut in half
    10 pecan halves
    1 (12oz) can Texas style Big Flaky refridgerated buttermilk biscuits (10 count)

    Preheat oven to 400 degrees. Spray 10 cup muffin tin with a non-stick cooking spray. Combine the pineapple, sugar and butter and mix well. Divide the pineapple mixture into the muffin cups. Add 1/2 cherry, cut side up in the center of each muffin cup--place pecan half
    by cherry... Place one biscuit in each cup on top of sugar and pineapple mixture. Bake for 12-15 minutes or until golden brown. Cool for about 2 minutes and invert the pan onto a plate to release the biscuits. .

 

 

 

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