Friday, February 3, 2012

{Paula Deen's} Pineapple Upside Down Biscuits

This is a taste treat our family enjoys for our holiday brunches.

We were all thankful when daughter Deb introduced us to these wonderful little bites of YUM!

These are sure to fly off the plate as it's hard to stop at one!

Give them a try - your family will think you're the greatest!


PINEAPPLE UPSIDE DOWN BISCUITS

1 (10 ozs) can crushed pineapple
1/2 c. light brown sugar
(Splenda brown sugar worked for me)
1/4 c. butter, room temperature
10 maraschino cherries
1 (12 ozs) can buttermilk biscuits (10 in pkg)

Preheat oven to 400.  Grease 10 cups in a muffin tin.  Drain pineapple; reserve juice.  Combine pineapple, brown sugar and butter;mix well.  Divide pineapple mixture evenly among muffin cups.  Place a cherry in the center of each muffin cup, making sure the top of the cherry touches the bottom of the tin.

Place 1 biscuit in each cup on top of pineapple mixture.  Spoon 1 tsp. reserved pineapple juice over top of each biscuit.  Bake 12 - 15 minutes or until golden brown.

Cool 2 minutes; invert pan onto platter to release biscuits.  Serve warm.

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