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 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.
I know when I see a recipe from her that 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 the fact that they are so festive looking, so I know these are sure to make an appearance at our Christmas and Valentine brunch table this year!
Pineapple Upside Down Biscuits
- 1 (10-ounce) can crush 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 refrigerated buttermilk biscuits (10 count)
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 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 pineapple mixture.
Pour about 1 teaspoon pineapple juice over each biscuit.
Bake 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 don't come out perfect 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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