"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pineapple Upside-Down Biscuits Recipe

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This recipe for Pineapple Upside-Down Biscuits, by , is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Morgan
Added: Thursday, November 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz)can crushed pineapple
1/2 c. packed light brown sugar
1/4 c. (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12 oz)package refrigerated buttermilk biscuits (10 count)

Directions:
Directions:
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, reserving the 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 muffing cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp. reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release the bisuits. Serve warm.

Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
For people with Diebetes, substitute the brown sugar with 1/4 c. Splenda Brown Sugar Blend

 

 

 

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