Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits
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Ingredients
  1. 1 (10 ounce) can crushed pineapple
  2. 1/2 cup packed light brown sugar
  3. 4 tablespoons butter, room temperature
  4. 10 maraschino cherries
  5. 1 (12 ounce) package refrigerated buttermilk biscuits (10 count)
Instructions
  1. 1
  2. Preheat the oven to temperature as stated on biscuits.
  3. 2
  4. Using a cupcake or muffin tin grease 10 cups.
  5. 3
  6. Drain the can of crushed pineapple, saving the juice.
  7. 4
  8. Stir together the pineapple, sugar and butter until well mixed.
  9. 5
  10. Divide the pineapple mixture amongst the muffin cups.
  11. 6
  12. Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
  13. 7
  14. Place 1 biscuit in each cup on top of the pineapple mixture.
  15. 8
  16. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
  17. 9
  18. Bake for 12 to 15 minutes, or until golden brown.
  19. 10
  20. Cool for 2 minutes.
  21. 11
  22. Invert the pan onto a plate to relase the biscuits.
  23. 12
  24. Serve warm sprinkled with powdered sugar or plain.
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