Tuesday, June 7, 2011

Apple Upside Down Biscuits

Do I need to say more?
We LOVE Ree Drummond-The Pioneer Woman, and thanks to Bry for introducing me to this new recipe!

You most certainly can make this with pineapple and it is most delicious! I made this one with apples but you could make it with blueberries, peaches, raspberries, mmmmm the possibilities!

Apple upside down biscuts

Apple Upside Down Biscuits
¾ cups Packed Brown Sugar
3 Tablespoons Unsalted Butter
1-½ cup Chopped Fresh Pineapple (I Used Chopped Peeled Green Apples)
2 cups All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Baking Soda
1 teaspoon Sugar
¾ teaspoons Salt
¾ sticks (6 Tablespoons) Unsalted Butter, Frozen
1 cup Buttermilk, Plus Extra If Necessary

*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.

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