Pineapple Upside Biscuits, a new twist on a classic southern cake. Fast and easy, these biscuits will be your go to breakfast, brunch, or dessert treat.
The recipe calls for a few ingredients and bakes in 15 minutes. Did I say fast and easy?
I doubled the recipe when I made them, and I used the Walmart Texas Style Biscuits.
These are great served warm for breakfast, but who says you can't have them for dessert!
Just heat them and plop a big scoop of ice cream on them.
The recipe for these wonderful jewels is from a dear blogger friend, Marsha, over at The Better Baker. She has some of the most delicious recipes.
When I see a recipe from her, I know it is a tried and true one. Many of the recipes on the blog are from her cookbook.
She just published her second cookbook featuring over 200 recipes. I have mine already in the mail. "Squeals"
Like Marsha says, these little jewels will fly off the plate as these are hard to eat, just one.
I love that they are so festive looking, so I know these will make an appearance at our Christmas and Valentine's brunch table this year!
Pineapple Upside Down Biscuits
Ingredients:
- 1 (10-ounce) can crushed pineapple, drained, juice reserved
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (1/2 stick) butter at room temperature
- 10 maraschino cherries
- 1 (12-ounce) package of refrigerated buttermilk biscuits (10 counts)
Directions:
Preheat oven to 400°F. Grease 10 cups of a muffin tin.
In a medium bowl, combine 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.
Place one biscuit in each cup on top of the pineapple mixture.
Pour about 1 teaspoon of 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.
Cook's Notes: Don't worry if your biscuits come out poorly when you invert the pan. They are easy to fix, just put them right side up and spoon the pineapple mixture back on top of them that has stayed in the muffin tin.
Original Recipe Source: Paula Deen
Recipe Adapted From: The Better Baker
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