Pineapple Upside Down Biscuits

by Diana
(Mandeville, Jamaica)


Pineapple Upside Down biscuits are quick and easy to make.



Ingredients

  • 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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