Those that did not WOOT, this is definitely not the recipe for you...either that or you are way cooler than me and refuse to WOOT-it-up over a cheater dessert that slightly resembles boobies.
Perhaps you don't want to startle your kiddos by WOOT-ing in the middle of watching Tangled for the 400-millionth time. Go ahead and take yourself into the garage and let out a hearty WOOT WOOT, I'll wait.
Perhaps you are reading this on your phone while at a fancy-shmancy restaurant and WOOT-ing would not be appropriate. Go ahead, excuse yourself to the restroom and give a good 'ol WOOT in there, I'll wait.
Ok, now that we all WOOT-ed, and I have spent more time making you read this nonsense than it will take you to read the recipe, I shall get to it.
Pineapple Upside-Down Biscuits
Recipe source: Paula Deen
- 1 (10-ounce) can crushed pineapple
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick butter), at room temperature
- 10 maraschino cherries, steams removed
- 1 tube refrigerated regular buttermilk biscuits, 10 count. I like the Pillsbury Simply ones for this.
Grease 10 cups of a standard muffin tin. Fill remaining 2 muffin tins half-way with water to prevent scorching. 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.
This recipe has been linked up at:
Simply Sweet Home