Pineapple Upside Down Biscuits
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AsHappyAsIfIHadGoodSense
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Posted 11:06 am, 08/07/2009
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I wonder how this would work if you substituted sugar cookie dough or some sweet-type product instead of the biscuit.
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Bushman
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Posted 9:48 am, 07/30/2009
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I buy a fresh pineapple and make with it .It is great.
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luvmydog
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Posted 9:25 am, 07/30/2009
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Bushman - I tried this recipe and we absolutely loved them. Thanks for sharing!!!
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Bushman
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Posted 10:40 am, 07/26/2009
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iem We make these and love them only I use the Grands flaky biscuits now.
You can divide the buscuits and make 8 servings.
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iem28607
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Posted 10:23 am, 07/26/2009
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I'm going to try this too. It sounds great.
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wtrosper
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Posted 1:21 pm, 06/21/2009
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Bushman, fixed this for my hubby this morning and he LOVED it!!! Thanks alot!!!!
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Yenjifer
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Posted 8:44 pm, 05/15/2009
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This sounds great. I am going to try it asap
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nannie7
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Posted 6:39 pm, 04/05/2009
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Im gonna try this....sounds yummy 
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Bushman
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Posted 2:24 pm, 04/05/2009
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I have a big muffin pan that will let you lay a pineapple ring in the bottom and then I use the Grands style flaky biscuits .It is good with coffee.
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NaturalMan
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Posted 4:22 pm, 04/04/2009
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That sounds good!! I will have to try that one! Thanks Bushman 
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Bushman
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Posted 2:22 pm, 04/04/2009
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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 400º 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.
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