Sunday, December 2, 2007

Dessert -Paula Deen's Pineapple Upside-Down Biscuits

This is Paula Deen's sweet biscuit recipe that she might serve for breakfast or a side to a holiday dinner. I love watching Paula Deen and also trying her wonderful recipes.


1 (10-ounce) can crushed pineapple, drained, juice reserved
1/2 cup firmly 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 oven to 400 degrees. Grease 10 cups of a muffin tin.
In medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture. Pour about 1 teaspoon pineapple juice over each biscuit.
Bake 12 to 15 minutes, or until golden.

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