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    Pineapple Upside Down Biscuits

    Source of Recipe

    Paula Deen

    Recipe Introduction

    These were really easy and very good. Perfect with ham. When you flip them over, you might have to scoop out a little of the pineapple out of the pan and put it back on top of the biscuits.

    List of Ingredients

    1 (10 oz.) can crushed pineapple
    c. packed light brown sugar
    c. butter, room temperature
    10 maraschino cherries
    1 (12 oz.) package refrigerated buttermilk biscuits (10 count)


    Preheat oven to 375 degrees. Grease muffin tin.

    Strain the can of crushed pineapple, saving the juice for later. Combine the pineapple, sugar, and butter and mix well. Divide the pineapple mixture among ten muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Press one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 t. reserved pineapple juice over each biscuit. Bake for 12 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a place to release the biscuits. Serve warm.

    Makes 10 biscuits.




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