This is a picture of Paula Deen's but Grace's look almost exactly the same, they just taste better!
Pineapple Upside Down Biscuits by Grace (Gaudrey)
This is another "Grace" special. I tried Paula Deen's recipe and was very disappointed in it. She used canned biscuits, but it just wasn't sweet enough for my sweet tooth. Grace had come up with this version for her family and shared it with me. It was just exactly perfect.
1 (10-ounce) can crushed pineapple (You can't find 10 oz cans, so I opened two 8 oz) Save the leftovers
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
2 1/2 cups Bisquick
1/2 cup sugar
1/2 cup milk
1 tsp vanilla
1/4 cup melted butter.
Preheat the oven to 400 degrees F.
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.
Combine 2 1/2 cups Bisquick and 1/2 cup of sugar. Make a well in the center and pour in 1/2 cup of milk, 1 teaspoon vanilla, and 1/4 cup of melted butter. Stir just until moistened. Spoon into the prepared muffin tins until they are slightly less than 2/3 full. Bake until golden brown, about 15 to 20 minutes.
Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Thank you Miss Grace!
Here is Paula's version for those of you who have not seen it:
Paula Deen's Pineapple Upside Down Biscuits
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
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
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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