Preheat oven to 400 and grease 10 cups of a muffin
tin. Fill the empty muffin cups with a bit of
water.
In a bowl combine the strained pineapple (save
the juice, sugar, and butter and mix well by
hand. Divide the mixture between the 10 muffin
cups.Place a cherry in the center of each
muffin cup making sure the cherry hits the
bottom of the cup.
Place 1 biscuit in each cup on top of the
pineapple mixture. Spoon 1 tsp reserved pineapple
juice over each biscuit.
Bake 12-15 min, or until golden. Cool for 2
minutes. Invert the pan onto a plate to release
the biscuits. Serve warm with honey.
Originally Submitted
4/6/2019
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