|Pineapple Upside Down Biscuits. Lucy Mercer/A Cook and Her Books|
Pineapple Upside Down Biscuits
1 (10 oz.) can crushed pineapple, drained, with juice reserved
½ cup light brown sugar
½ stick butter, melted
12 maraschino cherries
1. Preheat oven to 400. Grease muffin tins.
2. Combine pineapple, sugar and butter in a small bowl and mix well. Divide mixture among the muffin cups. Place cherry firmly in center of each muffin cup.
2 cups all-purpose flour, White Lily preferred
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
4 tablespoons shortening, chilled
1 cup buttermilk, whole milk preferred (I use Marburger brand)
1. Into a medium bowl, sift flour, baking powder, salt and sugar. Add shortening and cut the fat into the flour using a fork or pastry blender. I use my fingers to rub the fat into the flour ~ it’s messy, but I get a better feel for how the fat is distributed throughout the flour.
2. Pour in buttermilk and using a large spoon, stir until a dough is formed. With a light touch, place dough on lightly floured counter, gently press out with your hands to a uniform 1/2-inch thickness and cut out 1 dozen, 2-inch biscuits. I usually end up with 14, so you may have extras to bake alongside the pineapple biscuits.
3. Place biscuits on top of pineapple mixture. Bake in 400 degree oven for about 13 minutes. Biscuits will be lightly brown and spring back when done. Place muffin pan on countertop to cool for five minutes.
4. Cover a baking sheet with foil and turn muffin pan out onto baking sheet. Serve biscuits warm. Store leftovers in a covered container and refrigerate.
Text and images copyright 2014, Lucy Mercer.