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Pineapple Upside Down Biscuits
This easy coffee bread recipe tops canned buttermilk biscuits
with crushed pineapple, brown sugar, melted
butter, and cherries.
Ingredients:
1 10 oz can Crushed pineapple
1/2 C Brown sugar, packed
1/4 C (1/2 stick) Butter, at room temperature
10 Maraschino cherries
1 12 oz package Buttermilk bisquits
Instructions:
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save the
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 hits bottom of the cup. Place 1 biscuit
in each cup of sugar, pineapple and cherry mixture. Spoon 1 teaspoon reserved
pineapple juice over each biscuit. Bake 12-15 minutes of until golden brown.
Cool for 2 minutes. Invert the pan onto a plate to release the biscuits.
Serve warm.
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See also:
More Hawaiian Bread Recipes
Hawaiian Dessert Recipes
Alphabetical Index to All Recipes
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Related Links
Hawaiian Food Recipes
Islands of Hawaii
Hawaii for Visitors
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