Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits

piątek, 24 stycznia 2014

Pineapple Upside Down Biscuits

Time: 30 mins

Ingredients

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

Directions

• 1 Preheat the oven to temperature as stated on biscuits.
• 2 Using a cupcake or muffin tin grease 10 cups.
• 3 Drain the can of crushed pineapple, saving the juice.
• 4 Stir together the pineapple, sugar and butter until well mixed.
• 5 Divide the pineapple mixture amongst the muffin cups.
• 6 Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• 7 Place 1 biscuit in each cup on top of the pineapple mixture.
• 8 Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• 9 Bake for 12 to 15 minutes, or until golden brown.
• 10 Cool for 2 minutes.
• 11 Invert the pan onto a plate to relase the biscuits.
• 12 Serve warm sprinkled with powdered sugar or plain.