Happy Monday everyone!
I’m so excited to share a great recipe with you from Ms. Paula.
My mother spent all weekend with me, as this was our yearly holiday shopping outing. Every year, during opening gun season my mother retreats to my house to get away from all the men folk who come to my parent’s house for deer season. My brothers, father, husband and all their friends travel to my parent’s farm for opening weekend every year. It’s a big event for us rural folks in Missouri.
We started this tradition a couple of years ago. We spend all weekend Christmas shopping, making new holiday recipes and mainly bonding. My mother is my very best friend and I admire and love her so very much. She is an amazing woman, and I enjoy each and every moment I get to spend with her.
We were all over the place trying to finish up our Christmas shopping this weekend, taking advantage of the Veteran’s Day sales. The best part is we both achieved getting all of our shopping completed.
Over the weekend, my mother was reading one of my Paula Deen magazines and she came across Ms. Paula’s recipe for Pineapple Upside-Down Biscuits. She decided she wanted to make these and see how they turned out. So, we headed to one of the local markets on our way back to the house after finishing our shopping on Sunday, and picked up some of the ingredients.
There are only 6 ingredients to this recipe!
We prepared and baked the biscuits and then we were ready to try out our experiment. They were wonderful!
I really enjoy the sweetness of the pineapple mixture of the flaky biscuits. It makes the creation not as sweet as it would be if it was made like the traditional upside-down cake.
These biscuits would be perfect alongside any Thanksgiving or Christmas dinner, but I think they make a great addition to a holiday breakfast or brunch. If you purchase the large biscuits, you may have to cut the biscuits a little smaller, depending on the size of muffin pan you have, to make them fit.
Pineapple Upside-Down Biscuits
From Paula Deen
makes 10 biscuits
1 (10-ounce) can crushed pineapple, drained, juice reserved
1/2 cup firmly 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 oven to 400°F. Grease 10 cups of a muffin tin.In medium bowl, combine pineapple, sugar, and butter, and mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup. Place one biscuit in each cup on top of pineapple mixture.
Pour about 1 teaspoon pineapple juice over each biscuit.Bake 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.