Pineapple Upside Down Biscuits
This is an interesting recipe.
We love this individual sized version of Pineapple Upside Down Cake.
1 10 oz. can of crushed pineapple
1/2 C packed light brown sugar
1/4 C butter, room temperature (1/2 stick)
10 maraschino cherries
1 12oz. package of refrigerated buttermilk biscuits ( 10 count) ( too bad they don't make a 12 count since most muffin tins have 12 cups.) Or.... buy more, fill the tins, adjust the recipe and save the rest to make more. Maybe I should have adjusted the recipe for you.... Oh well!
Grease 10 cups of a muffin tin.
Or the 7 cup Cast Iron Biscuit pan.
You can also use a cast iron muffin pan.
Strain the pineapple and reserve the juice
Combine pineapple sugar and softened butter, mix well
Divide the mixture among the cups
Place a cherry in the center of each cup making sure it touches the bottom of the cup
Place 1 biscuit in each cup on top of the mixture
Spoon 1 tsp of pineapple juice over each biscuit
Bake 12 - 15 minutes at 400 degrees
Cool and invert the pan to release the biscuits.
This is one of those crazy American recipes that sounds odd, but interesting and tastes amazing.
You know the ones I'm talking about.
There's always someone in the family that volunteers to make a strange recipe for a family gathering and everyone ends up loving it and wanting the recipe......!
Well here's one of those "I gotta have the recipe", recipes!
Peace in the Kitchen!