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

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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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Lisa

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Laurel, Montana, USA

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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

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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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