| Pineapple Upside Down Biscuits |
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1 10-ounce can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, room temperature
10 maraschino cherries
1 12-ounce package refrigerated buttermilk biscuits (10 count)
Grease 10 cups of a muffin tin. Strain the can of crushed
pineapple, saving the 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 the cherry hits the bottom of the 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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