Pineapple Biscuits Recipes

Steps:

• Preheat oven to 425° F. Line a baking sheet with foil or parchment paper. Melt the shortening and butter together in the microwave. Set aside. In a large mixing bowl, whisk together both the flours, baking powder, and cinnamon; add the melted mixture, milk, and pineapple, stirring just until combined. At this point, you can just drop dough by rounded tablespoons onto the baking sheet about 1" apart and bake for 13-15 minutes, or until tops are lightly browned. (OR) as I did.. I sifted a little flour over the top of the dough then used a spoon to pull the floured side against the side of the bowl so I could sift a little flour in the bottom of the bowl. Flour hands and pull off pieces of dough (or use a spoon) about the size of a small lemon, roll it around in your palms a few times, then place them on the baking sheet about 1" apart. Bake for 13-15 minutes, or until tops are lightly browned. Meanwhile, make the glaze.. Melt the butter in a small bowl in the microwave until fairly hot. Stir in brown sugar until thoroughly combined. Reheat for a few seconds to dissolve sugar, if needed. Spoon (or brush) the glaze over tops of hot biscuits. Serve warm.

Steps:

• The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
• Thaw biscuits.
• *During thawing and rising phase, cover frozen dough with plastic wrap. To avoid plastic wrap from sticking to dough while rising, coat with non-stick cooking spray.(Remove wrap before baking).
• Drain pineapple well, reserving juice for later.
• In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
• Divide pineapple mixture equally between 12 large size sprayed muffin cups.
• Place 1 biscuit on top of pineapple mixture in each muffin cup.
• Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. *NOTE: you may want to place your muffin pans on a baking sheet this step can be messy.
• Bake at 350 F 15-20 minutes.
• Remove from oven and invert onto serving platter.
• Spoon any filling left in muffin cups over biscuits.
• Serve warm.

Steps:

• Preheat the oven to temperature as stated on biscuits.
• Using a cupcake or muffin tin grease 10 cups.
• Drain the can of crushed pineapple, saving the juice.
• Stir together the pineapple, sugar and butter until well mixed.
• Divide the pineapple mixture amongst the muffin cups.
• Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup.
• Place 1 biscuit in each cup on top of the pineapple mixture.
• Spoon 1 teaspoon of the reserved pineapple juice over each biscuit.
• Bake for 12 to 15 minutes, or until golden brown.
• Cool for 2 minutes.
• Invert the pan onto a plate to relase the biscuits.
• Serve warm sprinkled with powdered sugar or plain.