PINEAPPLE UPSIDE-DOWN BISCUITS RECIPE
Provided by Taraespo
Number Of Ingredients 5
Steps:
- In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.
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Tamim Miya
m85@hotmail.frI'm not a big fan of pineapple, but I decided to try this recipe anyway. I was pleasantly surprised! The biscuits were fluffy and moist, and the pineapple topping was sweet and tangy. I would definitely recommend this recipe to anyone who loves pinea
Selas Maggie
s@hotmail.co.ukThese biscuits were very easy to make and tasted great. I used canned pineapple slices and maraschino cherries, but I think fresh pineapple would be even better. I will definitely be making these again.
Raheen fatima
f-raheen@hotmail.frI followed the recipe exactly and my biscuits turned out perfectly. They were golden brown and fluffy, with a delicious pineapple topping. I would definitely recommend this recipe to anyone who loves pineapple upside-down cake.
MmmMian talha Mmmmian talha
m.talha@gmail.comI made these biscuits for breakfast and they were a hit! My kids loved the sweet pineapple topping and the fluffy biscuits. I'll definitely be making these again.
G Nabi
g_n81@hotmail.comThese biscuits were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Palesa Mogopa
m.p@yahoo.comI followed the recipe exactly and my biscuits turned out perfectly. They were fluffy and moist, with a delicious pineapple topping. I would definitely recommend this recipe to anyone who loves pineapple upside-down cake.
Terri Palmerton
terri_p79@hotmail.comThese pineapple upside-down biscuits were a delicious and easy-to-make treat. I loved the combination of sweet and tangy flavors. I would definitely recommend this recipe to anyone who loves pineapple and biscuits.
Gabriel Matei
gabriel-matei@hotmail.comI made these biscuits for a potluck and they were a big hit. Everyone loved the unique flavor combination and the beautiful presentation. I will definitely be making these again.
Neo Lundgren
neo_l58@hotmail.comThese biscuits were a huge hit with my kids! They loved the sweet pineapple topping and the fluffy biscuits. I'll definitely be making these again for their next party.
sano roblox sano
r_sano45@yahoo.comI love the idea of combining pineapple and biscuits, but I found this recipe to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
marelyn villarosa
villarosa88@gmail.comThese biscuits were very easy to make and tasted great. I used canned pineapple slices and maraschino cherries, but I think fresh pineapple would be even better. I will definitely be making these again.
John Haggard
hj@gmail.comI followed the recipe exactly and my biscuits turned out dry and crumbly. I'm not sure what went wrong. Maybe I overmixed the batter? I'll have to try again.
Abubakar Aslam
abubakar@gmail.comThese pineapple upside-down biscuits were a bit more work than I expected, but they were worth it. The end result was a beautiful and tasty treat. I would recommend this recipe to anyone who loves pineapple and biscuits.
Peter Maima
p_maima8@yahoo.comI made these biscuits for a brunch party and they were a huge success. Everyone raved about how delicious they were. The presentation was also very impressive. I will definitely be making these again.
Technical Coordinator
technical-c@hotmail.com5 stars! These pineapple upside-down biscuits were a delightful treat. The biscuits were fluffy and moist, while the pineapple topping was sweet and caramelized. I loved the contrast of textures and flavors. A must-try recipe!
Joey Gamio
gamio_joey@gmail.comMy family devoured these biscuits! The combination of pineapple, brown sugar, and maraschino cherries was a hit. They were so easy to make and turned out perfectly golden brown. Definitely a keeper recipe!