Pineapple Upside-Down Biscuits

A recipe from Paula Deen. Every time I hear her name I smell butter. These are pretty easy to make. Just don’t go for the super big biscuits. The regular biscuits fit best in a regular muffin pan. The first few times I made these they didn’t turn out nearly as perfect as Paula’s. But even as a mistake they are pretty good.

Ingredients

1 (10-ounce) can crushed pineapple

1/2 cup 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)

Directions

Preheat the oven to 400 degrees 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.

From: http://www.foodnetwork.com/recipes/paula-deen/pineapple-upside-down-biscuits-recipe/index.html

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