That's too brown to be pineapple.
That's why I am making this.
Pineapple Upside-Down Biscuits
From thepioneerwoman.com *
Serves 10
Ingredients
- Pineapple
- 3/4 cups packed brown sugar
- 3 tablespoons Butter
- 1-1/2 cup chopped fresh pineapple (I used my canned brown crushed pineapple, drained.)
- Biscuits (I used some expired canned Simply buttermilk biscuits.)
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoons salt
- 3/4 sticks (6 tablespoons) butter, frozen
- 1 cup buttermilk, plus extra if necessary
Preparation Instructions
*From "Perfect One Dish Dinners" by Pam Anderson.
Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple.
Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.
Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream. Or creme fraiche. Or quark.
After 20 min of baking my biscuits were still doughy in the middle. It may have been because of all the juice from the crushed pineapple. I covered the biscuits with foil to prevent further browning and baked it for another 10-15 min.
Adjust oven rack to middle position and heat oven to 450 degrees.
Pineapple: Heat brown sugar and 3 tablespoons butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan, tilting to coat pan bottom; top with pineapple.
Biscuits: Mix flour, baking powder, baking soda, sugar, and salt with a fork in a medium bowl. Using a box grater, coarsely grate frozen butter into dry ingredients, mixing quickly with fingertips to evenly blend. Stir in buttermilk with a fork, adding extra droplets of buttermilk over any dry patches, if necessary and mix until dough just comes together.
Turn dough onto a floured surface. With your fingers, pinch dough into 10 rough rounds and arrange over pineapple. Bake until biscuits are golden brown and pineapple topping is bubbly, about 20 minutes. Invert onto a serving plate and serve immediately with vanilla ice cream or freshly whipped cream. Or creme fraiche. Or quark.
After 20 min of baking my biscuits were still doughy in the middle. It may have been because of all the juice from the crushed pineapple. I covered the biscuits with foil to prevent further browning and baked it for another 10-15 min.
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1 comment:
How'd it turn out? Did you like it?
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