Pineapple Turnover Biscuits

5 ingredients
9 steps

Ingredients

  • 1/2 c. crushed pineapple, drained
  • 1/4 c. brown sugar
  • 2 Tbsp. butter, melted
  • 1/2 tsp. cinnamon
  • 1 pkg. refrigerator biscuits

Directions

  1. 1
    Combine pineapple, sugar, butter and cinnamon.
  2. 2
    Divide into 10 muffin cups.
  3. 3
    Center each with either a pecan or walnut half.
  4. 4
    Add 1 teaspoon pineapple juice to each cup.
  5. 5
    Top with refrigerated biscuits.
  6. 6
    Bake at 425° for 12 to 15 minutes.
  7. 7
    Invert pan immediately on serving plate.
  8. 8
    Cool 1 minute before removing from pan.
  9. 9
    The topping will be on the bottom.

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