Tropical Upside-Down Biscuit Bake 1/4 cup butter or margarine 1/2 cup packed brown sugar 8 pineapple slices in juice (from 20-oz can), drained and 2 tablespoons juice reserved 4 marachino cherries, cut in half, if desired 1/3 cup flaked coconut 1/3 cup finely chopped macadamia nuts 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake or Homestyle refrigerated buttermilk biscuits 1 tablespoon granulated sugar
1 . Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, melt butter in oven. Tilt pan to coat inside with butter. 2 . Sprinkle brown sugar over butter. Arrange pineapple slices in dish. Fill centers of pineapple with cherries and spaces between with coconut and nuts. Bake 7 to 9 minutes or until pineapple is hot. 3 . Separate dough into 8 biscuits. Top each pineapple slice with 1 biscuit. Brush tops of biscuits with reserved pineapple juice. Sprinkle with granulated sugar. 4 . Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center. Immediately place heatproof serving platter upside down over baking dish; turn platter and dish over. Remove baking dish. Spread any topping remaining in dish over biscuits. Cool 15 minutes before serving. --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
