Pineapple Upside-Down Biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 10 biscuits
1 (10-oz.) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, room temp
10 maraschino cherries
1 (12-oz.) pkg refrigerated buttermilk biscuits (10 count)
Low Down: Use some of the “new on the market” SPLENDA Brown Sugar substitute (cuts the amount of sugar by 1/2).
Preheat the oven to 400° F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save 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 muffin cup, making sure cherry hits bottom of cup.
Place 1 biscuit in each cup on top of sugar and pineapple mixture.
Spoon 1 teaspoon reserved pineapple juice over each biscuit.
Bake for 12 to 15 min, or until golden.
Cool for 2 min.
Invert the pan onto a plate to release the biscuits.
~Serve warm.~
~ ENJOY !! ~