Pineapple Upside Down Biscuits 1 (10-ounce) can crushed pineapple 1/2 cup 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 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. **************Vote for your city's best dining and nightlife. City's Best 2008. (http://citysbest.aol.com?ncid=aolacg00050000000102) --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
