PINEAPPLE UPSIDE DOWN BISCUITS 1 (10-oz) can crushed pineapple 1/2 cup packed light brown sugar 1/4 cup (1/2 stick butter), at room temp. 10 maraschino cherries 1 (12-oz) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees 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 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve Warm. __._,_.___ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
