Paula Deen’s Pineapple Upside Down Biscuit Recipe Is A Winner.
I originally set out to find a good Pineapple Upside Down Cupcake recipe, when I came across Paula Deen’s Pineapple Upside Down Biscuits — Since the preparation couldn’t be easier and they seemed fun to make, I opted to try the Biscuits (Package of 10) before making the Cupcakes. I used fresh chopped Pineapple and halved, pitted Cherries instead of canned and jarred fruit.
The complete recipe is linked here, but you basically just — Add a combination of crushed Pineapple, softened Butter, Brown Sugar and halved Cherries to (10) greased Muffin/Cupcake cups, and then top each with a Biscuit and Pineapple Juice and bake at 400° for about 12 minutes, or until golden brown.
Pineapple, Butter & Brown Sugar in Muffin/Cupcake cups.
Cherry added to the center.
Pineapple Juice added over the top of each Biscuit before cooking.
Let cool for 2 minutes, then invert over a plate or tray.
These Pineapple Upside Down Biscuits are best served warm and go fast. If any leftovers, reheat ’em in the microwave for about 30 seconds. They’re a good fix for a quick and easy Pineapple Upside treat.
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