Pineapple Biscuits

1. 1

   The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.

2. 2

   Thaw biscuits.

3. 3

   *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).

4. 4

   Drain pineapple well, reserving juice for later.

5. 5

   In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.

6. 6

   Divide pineapple mixture equally between 12 large size sprayed muffin cups.

7. 7

   Place 1 biscuit on top of pineapple mixture in each muffin cup.

8. 8

   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.

9. 9

   Bake at 350 F 15-20 minutes.

10. 10

    Remove from oven and invert onto serving platter.

11. 11

    Spoon any filling left in muffin cups over biscuits.

12. 12

    Serve warm.

No additional tips available.