I love Pineapple Upside-Down Cake, and when I was looking at some recipes on the Food Network website, I came across a recipe by Paula Deen for Pineapple Upside-Down Biscuits. I think she made them for dessert, but I thought they'd make a great breakfast. This morning I went to make them, and discovered I had no pineapple, but I did have a can of peaches. "Hmmmm," I thought, "why not try it with peaches?" DH and I have decided that not only are they good with pineapple and peaches, but might also be good with some diced apples and a bit of cinnamon, or maybe some other fruits. This is quick and easy, and tastes wonderful. I lightened it up some by using "lite" peaches and Splenda Brown Sugar Blend.
Peach Upside-Down Biscuits
adapted from a recipe by Paula Deen
1 can (14 ounce) peaches (I used "lite" peaches)
½ cup packed light brown sugar OR 1/4 cup Splenda Brown Sugar Blend
¼ cup (1/2 stick) butter, at room temperature
1 package (12-ounce) refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400˚.
Grease 10 cups of a muffin tin. Strain the can of peaches, reserving the syrup, and dice the peaches. Combine the peaches, sugar, and butter, and mix well. Divide the peach mixture among the muffin cups. Place 1 biscuit in each cup on top of sugar and peach mixture. Spoon 1 teaspoon reserved peach syrup over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Run a knife around each biscuit and invert the pan onto a plate to release the biscuits. Serve warm. Serves 2.
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