Skip to main content Share
& Save

Pineapple Upside Down Biscuits

By Paula Deen

JUMP TO RECIPE

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 10 maraschino cherries
  • 1/4 cup at room temperature butter
  • 1/2 cup packed light brown sugar
  • 1 (10 oz) can crushed pineapple
  • 1 (12 oz) package 10 count refrigerated buttermilk biscuits

Directions

Preheat the oven to 400 °F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save 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 cherry hits bottom of 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.

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO POST A REVIEW.

November 19, 2013
I truly love these, and so much easier to serve at a party Paula you are the greatest person on TV, I love al your cooking Wish only the besgt for you in the future

Donna Lamkin

November 10, 2013
Paula u rock I just love your receipies .Keep rocking the food industry. twilightpanda53@gmail.com

Dotty Chapman

June 22, 2013
I am on WW program and need the nutrient information on your recipes. Especially the Pineapple Upside Down Biscuit. Why do you not provide this information on your site?

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.

No questions