Lunch: Pineapple Upside Down Biscuits
An easy take on pineapple upside down cake using biscuits! Great for a sweet brunch side dish.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Pineapple Upside Down Biscuits
Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.
Ingredients
10 maraschino cherries
1/4 cup butter, at room temperature
1/2 cup light brown sugar, packed
1 (10 oz) can crushed pineapple
1 (12 oz) package refrigerated buttermilk biscuits, 10 count
Instructions
Preheat the oven to 400 °.
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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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
