Saturday, June 25, 2011

As expected, the recipe I tried today turned out amazing.  You kind of have to expect that when you get your recipe from The Pioneer Woman.  Yes, go check out her page, but don't get stuck there, come back...pleeeease.
I'm going to make this recipe again with a few of my own tweeks, but I know your going to love it "as is."  Jesalyn ate it and we all know how picky a eater she is.

Pineapple Apple Upside Down Biscuits

Find two apples (it actually used about one and a half)

Chop them up into pieces...after peeling them of course.

Set aside

In a pan on the stove melt together butter and brown sugar.  Pure goodness!!

Once it's melted enough to spread, pour into a 9inch round pie pan.  Tilt the pan to coat the bottom

Spread the chopped apple on top.

Grate the frozen butter (I loved this idea!!!)

In a bowl, mix the dry ingredients and throw in the butter.  Mix together with your fingers.

The mixture should be crumb like.  When you press the flour together it will form a ball, but will crumble into pieces as well.

Turn the dough out onto a floured surface.  I had to add more flour to my dough so that it would form together.  You don't want to work the batter to much, but enough that it will stay together. I spent a good 20 minutes just trying to get the dough off my hands.  This is a sign that it is too wet and flour should be added.  

Break off roughly 10 pieces of the dough and flatten slightly.  

Places on top of the apple pieces. 

Put in the oven

Sit back and relax for 20 minutes.

Take out of the oven and revel in the beauty in what you just did

It's even pre-sliced for you. Genuis!!

The recipe: 
Again, I used apple pieces instead of pineapple. 
  • Pineapple
  • ¾ cups Packed Brown Sugar
  • 3 Tablespoons Unsalted Butter
  • 1-½ cup Chopped Fresh Pineappl
  • Biscuits
  • 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

Preparation Instructions

*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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