Tuesday, July 26, 2011

Pineapple Upside-Down Biscuits

I know all of you have tried pineapple upside-down cake... or most of you
but have you ever heard of pineapple upside-down biscuits?
I most definitely hadn't and as soon as I saw this I fell in love with the idea
and had to try it out. The recipe is too simple and Just like I thought,
the biscuits were out of this world!

If you don't believe me, in words of the one and only Pioneer woman:
 "They were utterly, without question, divine." 
They were so moist and soft and since they practically have no sweetness
 to them they went great with all the sugary buttery pineapple on top.

Pioneer Woman used apple in her recipe to make apple upside-down buiscuits
so feel free to use apples if that's what you fancy but I absolutely go bananas
for pineapple, (see what i did there ;)) so I stuck to the original recipe.

Pam's Pineapple Upside-Down Biscuits
recipe from the book: Perfect one dish dinners by Pam Anderson

Pineapple Topping
- 3/4 c. packed brown sugar
- 3 T. unsalted butter
- 1 1/2 c. chopped fresh pineapple

- 2  c. a.p. flour
- 2 t. baking powder
- 1/4 t. baking soda
- 1 t. sugar
- 3/4 t. salt
- 6 T. unsalted butter, frozen
- 1 c. buttermilk (+ extra if necessary)

Adjust oven rack to middle position and preheat to 450 degrees.

Pineapple Topping:
Heat brown sugar + 3 T. butter in a small sauce pan over medium heat.
Heat to spreadable consistency. Pour into a 9-inch cake round,
tilting to coat pan bottom, top with the pineapple chunks.

Mix flour, baking powder, baking soda, sugar and salt with a fork
in a medium bowl. Using a grater, coarsely grate frozen butter into
dry ingredients, mixing quickly with fingertips to evenly blend.
Stir in buttermilk with fork, added extra if needed over dry patches.
( I personally didn't need to add more.)
 Mix until dough just comes together.

Turn dough onto floured surface, with fingers pinch dough into
10 rough rounds and arrange them over the pineapple.
( I only made 8 rounds, you can make 10 it really is up to you.)

Bake until biscuits are golden brown, about 20 minutes.
Invert immediately onto a serving plate or cake stand.
Serve with vanilla ice cream or whipped cream.
I didn't have either, but they were just as good as is!

Enjoy <3


  1. How could I say no to a recipe baked by Ree, Pam, and YOU of course?! These look delicious; I'm thinking pineapple for Summer, and apple as the temperatures begin to drop.

  2. Never heard of pineapple upside down biscuits before they sound amazing!!! I'd love to make some!!! :)

  3. @bakerbynature, totally flattered by your comment! you are too sweet. I agree with you on your thought it's always best to use in season produce too (: You won't be disappointed by this recipe!

    @shiela, try them! they are so simple to make, you will fall in love.