Pineapple Biscuits Recipe

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Refrigerated biscuits hurry along preparation of these breakfast buns from Carol Henderson of Stephenville, Texas. The pineapple topping has just four ingredients and is a snap to stir together.

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  • 10 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 teaspoon ground cinnamon
  • 1 tube (12 ounces) refrigerated biscuits

Directions

  • In a bowl, combine the brown sugar and butter; stir in the pineapple and cinnamon. Spoon into 10 greased muffin cups. Place one biscuit in each prepared cup. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes before inverting onto a serving platter. Yield: 10 servings.

Nutrition Facts: 1 serving (1 each) equals 207 calories, 10 g fat (4 g saturated fat), 12 mg cholesterol, 374 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Pineapple Biscuits published in Quick Cooking May/June 2002, p54

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