0:00
- Okay, if my videos are put up in order, y'all,
0:05
the last few recipes I've done
0:07
are super, super simple and quick,
0:10
and sometimes we just need things like that.
0:15
And this one, the children can do,
0:19
and they would be so proud.
0:21
I'm gonna share this recipe with you
0:23
for pineapple upside down biscuits.
0:27
It's been years since I've made these,
0:31
but they're really good.
0:36
And you just use a frozen biscuit.
0:40
But if you wanna make 'em real good, you know,
0:44
you could make your biscuits,
0:45
but I would probably prefer
0:52
buying a good quality frozen biscuits.
0:59
And they make, Ms. Hill, I think it is,
1:03
doesn't she make a real thin, a thinner biscuit?
1:10
I know she does 'cause I buy 'em once in a while,
1:13
and when I get in a tie, yeah.
1:18
But to me, that would make a much, much better
1:23
where it wasn't so much biscuit, you know,
1:25
like half the amount of biscuit.
1:29
And they're so thin, it's actually hard to cut 'em open,
1:34
you know, 'cause they're so thin.
1:40
Okay, so I got my butter at room temperature.
1:44
I'm probably gonna have to get in here
1:45
with my hands on that.
1:48
I'm mixing my brown sugar,
1:51
my room temperature butter.
1:55
And they don't make a 10 ounce can of pineapple anymore,
2:03
And look after it's drained, look how much you get.
2:10
More money and less food.
2:15
Like we don't get it like we stupid. (laughs)
2:21
Theresa, we're gonna have to see if I got another can of.
2:25
So I would recommend getting a 10 ounce can of pineapple,
2:31
and then maybe if it's got a smaller one.
2:42
And I'm just cutting 'em in two.
2:49
But if it's gonna be a pineapple upside down shortcake,
2:54
it's gotta have some pineapple in it, right? (laughs)
3:11
Let's see what that looks like.
3:26
That looks a little better.
3:29
All right, I got my cherries,
3:33
and I wanna make sure that my cherry is in the center
3:49
- [Filmer] And I know the reason why they said push down
3:52
is so that it really goes all the way
3:53
to the bottom of the stuff. - Mm-hmm. Mm-hmm.
3:56
- So you still see it. - Yeah,
3:57
you wanna put your cherry first.
4:03
to get out our tin biscuits
4:07
and press them into our muffin tins.
4:18
And I just told Theresa, since you're shorted two ounces
4:24
of crushed pineapple in the cans now,
4:33
you're gonna need to increase that,
4:35
maybe increase the brown sugar, you know, just a little bit.
4:48
Seems like everybody really liked these,
4:52
just been a long time since I've made them,
4:56
so it's hard for me to remember.
5:05
Really is quick and easy.
5:06
All right, now we're gonna pour a teaspoon
5:11
of juice on top of each biscuit.
5:24
Okay, we're gonna put 'em in the oven
5:27
and cook 'em for 12 to 15 minutes.
5:30
Then we'll be having a pineapple upside down biscuit.
5:42
I'm gonna taste one of these that I got out first.
5:50
(laughs) So good. (laughs)
6:01
They're so good warm, y'all.
6:17
And they taste so buttery, y'all.
6:27
I wish y'all were here.
6:34
Just make sure you drain your pineapple real good.
6:38
And I would suggest maybe in the produce department
6:47
getting fresh pineapple and then chopping it up,
6:53
because you don't get much in those cans.
6:59
and I'm sending you love and best dishes.
7:02
Great time of day. (laughs)
7:10
Hey, y'all, it's Paula Deen.
7:12
Now, if you enjoyed this video, be sure to like it
7:15
and click the subscribe button as well as the notification
7:19
bell to be alerted when I post a video.
7:23
Love and Best Dishes Y'all.
