Pineapple Upside Down Biscuits
Serve each warm individual biscuit with vanilla ice cream.
3/4 cups packed brown sugar
3 T. unsalted butter
1 1/2 cups chopped fresh pineapple (can use canned). You can also use apples here if you like.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
6 T. unsalted butter, chilled
1 cup buttermilk, plus extra if necessary
Heat oven to 450 degrees.
Heat brown sugar and 3 T. butter in a small saucepan over medium heat to a spreadable consistency. Pour into a 9-inch round cake pan. Tilt the pan to coat the bottom. Top with pineapple.
Mix flour, baking powder, baking soda, sugar and salt with a fork in a medium bowl. Using a box grater, grate the butter into the dry ingredients, mixing quickly with fingertips to blend evenly. Stir in buttermilk, adding extra buttermilk over any dry patches if necessary. Mix until dough just comes together. Do not overmix.
Turn dough onto a floured surface. Separate dough into 10 even pieces and arrange on top of pineapple. Bake until biscuits are golden brown and the pineapple topping is visibly bubbling up the sides of the pan. Bake 20 minutes.
Remove from oven and while hot, invert onto a serving plate Serve immediately with a scoop of vanilla ice cream or fresh whipped cream.
If you don't have buttermilk you can make it yourself. Mix 1 cup of milk with 1 T. white vinegar. Mix and let stand for about 5 minutes.