Reviewed: May 10, 2011

I tried these out for a quick Saturday breakfast, and they were wonderful, and so easy!

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Reviewed: Mar. 12, 2011

10 stars!! I used a 17oz. Grands biscuits, and increased the brown sugar & margarine accordingly. Baked at 375 for 15 mins in cooking sprayed muffin tins- which were resting on a cookie sheet in case it bubbled over (it didn't). Inverted onto plates after baking, probably too soon b/c some of the gooey went on the counter. My daughter agrees these are the BEST rolls we've ever had!!!!

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JenW.home

Reviewed: Aug. 2, 2010

These were great. Soooo simple and easy to make. My family always has a sweet tooth and they really enjoyed these and it saved me time and money. BONUS for me. Thanks.

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Christina

Reviewed: May 16, 2010

I thought these were absolutely great! Nobody else in my family likes pineapple so I probably won't make these often but would be great take to parties!

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nina_shawn@cox.net

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

Reviewed: Apr. 7, 2010

Made these for Christmas mornign brunch. Entire extended family raved over them. The only thing I did different was to add a marshiano cherry to the muffin tin before the pineapple and called them Pineapple Upside down biscuits

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sherrycooks

Reviewed: Apr. 4, 2010

I have been making these for a couple of years now, always a must when the grandkids come. I put a cherry in the bottom of the mufflin tins so they really look like upside down cakes. Another idea is to put a pecan or pecan pieces in the mix.

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Reviewer:

des

Reviewed: Feb. 23, 2009

These reminded me of pineapple upside down cake. Not as good though still just a biscuit underneath but overall very good. I used store brand buttermilk biscuits. I used a silicon muffin pan and forgot to grease it, but they didn't stick and turned out fabulous. These were much better when still warm than they were at room temperature, in my opinion. Thanks for such a great idea and a nice change, excellent recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 22, 2008

Very quick and easy to make. The only thing I did differently was that I used the foil cupcake liners instead of the greased muffin cups. After 5 minutes of cooling I inverted each of them on a serving tray. I did notice that the biscuit tops got real soggy sitting there on the tray so next time I may leave them in the foil liners until I'm ready to eat them. They were yummy though!

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Laurel, Montana, USA

Reviewed: Feb. 26, 2008

These were simple and tasted good...they reminded me a bit of a cinnamon roll. I considered adding a little shredded coconut, but found I didn't have any on hand. Be careful not to overfill the muffin cups...it makes quite a mess if you do!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Dec. 12, 2007

These were surprisingly very good. They turned out a lot softer than I thought they would. I pictured them kinda hard and crunchy, but they were very soft and cooked through all the way just fine. Fantastic recipe. My husband even went for seconds, which is the seal of approval! Will make again and again. And sooo easy..

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