From the wonderful Pam Anderson, these soft, easy-to-make biscuits are light and delicious–the perfect pairing for the caramelized pineapple underneath (which winds up being on top!)
*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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I made these with store-bought biscuits and they were so good. Can’t wait to make the homemade biscuits with it next time!
Fabulous! I made it with pineapples and served with ice cream like suggested. The best from scratch biscuit recipe I’ve tried so far.
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cheekyboots on 5.16.2011
I made this tonight. So delicious! I made it with apples instead of pineapple like in Ree’s blog post–it’s really good, and the apples make a good balance with the sweetness of the brown sugar mix. I think I like it better than pineapple upside down cake–and I love pineapple!