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Pineapple Biscuits Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:10 servings


  • 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


  • 1. 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.

Nutritional 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.

Reviews for Pineapple Biscuits

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Reviewed Feb. 3, 2013

"Wonderful companion to an egg dish. Made for the first time and will do so again. Must use buttermilk biscuits."

Reviewed Sep. 27, 2011

"What a delightful, easy recipe! My family enjoyed them very much. Thank you for sharing the recipe."

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