Pineapple Upside Down Biscuits combine the classic, fruity flavors of pineapple upside-down cake with fluffy, buttery biscuits, creating a perfect balance of sweetness and texture in every bite.
Ingredients:
- 1 can (20 oz) pineapple rings, drained
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 can (16 oz) refrigerated biscuit dough (or homemade dough if preferred)
- Maraschino cherries (optional, for garnish)
Steps:
Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Grease a muffin tin or a 12-cup muffin pan with non-stick spray or butter to ensure the biscuits don’t stick.Prepare the Pineapple Glaze:
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Stir until the sugar is dissolved and everything is well combined.Arrange the Pineapple:
Place a pineapple ring in the bottom of each muffin cup. If you’re using maraschino cherries, place one cherry in the center of each pineapple ring for a pop of color.Fill the Muffin Tin:
Spoon a small amount of the brown sugar glaze into each muffin cup, over the pineapple. Then, take each biscuit and cut it in half, placing the halves on top of the pineapple rings, gently pressing them down.Bake the Biscuits:
Bake the biscuits in the preheated oven for 15-20 minutes, or until they are golden brown and fully cooked. The sugar glaze should bubble up around the edges, creating a caramelized finish.Invert and Serve:
Let the biscuits cool in the tin for 5 minutes. Then, run a knife around the edges and carefully flip the pan over onto a plate. The pineapple and caramel glaze should fall out beautifully on top of the biscuits.
These Pineapple Upside Down Biscuits are a fun and delicious twist on the classic dessert. Fluffy biscuits topped with caramelized pineapple create a delightful treat that’s perfect for breakfast, brunch, or a sweet snack!
