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Post by cakegirl62 on Jan 30, 2007 23:57:49 GMT -5
Pineapple Upside-Down Biscuits by Paula Deen Makes 10 biscuits
These sweet biscuits make a delicious side to a holiday dinner but I also like to serve them for breakfast.
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 refrigerated buttermilk biscuits (10 count)
Preheat oven to 400°F. Grease 10 cups of a muffin tin. In 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.
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msumom
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Post by msumom on Jan 31, 2007 14:29:26 GMT -5
I've seen Paula make these and they look good.
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