This week for "What's Mom Cooking' the recipe is Pineapple Upside Down Biscuits. This is a more recent family favorite and is a recipe courtesy of Paula Deen , restaurateur and author of several cookbooks. This recipe is like a quick mini version of pineapple upside down cake...yummy!
Here is the recipe for easier copying and printing.
- 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)
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.
Super simple, quick and easy! Hope you will give this recipe a try.
Thanks for stopping by!