Pineapple Upside-Down Biscuits
Easy, easy, easy. And you can eat them with your fingers...
Pineapple Upside-Down Biscuits
1 (10 oz) can crushed pineapple, drained, reserve juice
1/2 c packed brown sugar
1/4 c butter, at room temperature
10 marachino cherris
1 (12 oz) pkg refrigerated buttermilk biscuits (10 count)
Preheat oven to 400 F.
Grease 10 cups of a muffin tine. Combine pineapple, sugar, and butter. Mix well. Divided the mixture among the muffin cups. Place a cherry in hte center of each, making sure it hits the bottom of the cup. Place one biscuit on top of each. Spoon 1 teaspoon reserved juice over each biscuit. Bake for 12 to 15 minutes or until golden. Cool for 10 minutes, then invert pan onto a plate to release the biscuits. Serve warm.
Thanks Paula Dean.
Really.
Thanks.
I've made these twice in the last three days. They're great leftover for breakfast as well.
4 comments:
Yet another reason why I love that woman (and you, too, G.)
Yum. Yum. Yum.
If you don't have it, get her cookbook, "The Lady and her Sons" from her restaurant. You can get it on Amazon. My mom gave it to me years ago and it's one of my favorite cookbooks - the squash casserole is to die for, even if you hate squash.
holy yum.
Leftovers. HA! Like there would be any ay my house.
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