Pineapple Upside Down Biscuits

by Diana
(Mandeville, Jamaica)

Pineapple Upside Down biscuits are quick and easy to make.


  • 1 10 ounce can crushed pineapple/drained but SAVE juice

  • 1/2 cup packed light brown sugar

  • 1/2 stick of Butter at room temperature

  • 10 maraschino cherries

  • 1 12ounce package of refrigerated buttermilk biscuits

  • Method

    Preheat oven 400 F (165 C).

    Grease a muffin tin.

    Combine pineapple , brown sugar and butter. Divide equally into the Bottom of each of the muffin cups.

    Place a Cherry in the middle of each muffin cup. Make sure the Cherry hits the bottom.

    Place 1 biscuit per muffin cup on top of the mixture.

    Spoon 1 teaspoon of pineapple juice on top of each biscuit.

    Bake 12-15 minutes or until golden.

    Cool 3 minutes.

    Invert the pan on to a flat plate or platter.

    Serve warm.

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