Pineapple Upside Down Biscuits - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
An easy take on pineapple upside down cake using biscuits! Great for a sweet brunch side dish.
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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