Gluten Free Pineapple Upside Down Biscuits
The American South has given us many great things such as a universal pronoun (y’all), sweet tea, boiled peanuts (don’t knock ’em ’til you tried ’em!) and one of the greatest female literary characters – Scarlett O’Hara.
Sure Scarlett had her flaws; she was vain, selfish and more than a little ruthless. But she was also smart, resourceful, and had a steely determination to turn adversity into prosperity – the original steel magnolia. She didn’t adapt to her circumstances so much as take those circumstances and transform them. When she stood there amongst the ruined remains of what was once a great plantation and pulled a radish from the ground vowing to never be hungry again, it sent shivers down my spine. You knew at that moment she wasn’t going to merely survive, she was going to rise from the ashes and soar.
Southerners have a long tradition of taking humble ingredients and transforming them into culinary masterpieces. They turned “making do” into an art form.
This recipe was born from needing something a little special but having to make do with what I had on hand. It’s a combination of two of my favorite Southern classics; biscuits and pineapple upside down cake.
These Gluten Free Pineapple Upside Down Biscuits are perfect for brunch or even dinner; they are a great compliment to a country ham!
Maybe after a long holiday weekend of consuming ten times the recommended calories per day I should be thinking of salad and vegetables instead of sweet, decadent biscuits. But I’ll think about that tomorrow.
- 6 tablespoons melted butter divided use
- 12 maraschino cherries stems removed and patted dry
- 1 (20 ounce) can crushed pineapple
- ¼ cup brown sugar
- ¾ cup white rice flour
- ½ cup tapioca starch
- ¼ cup sweet rice flour plus more for kneading the biscuits
- ¼ cup powdered milk
- 1 teaspoon sugar
- ¾ teaspoon kosher salt
- 2 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ cup cold unsalted butter, cut into pieces ½ stick
- ¼ cup vegetable shortening
- 1 large egg
- ½ cup buttermilk
Preheat oven to 450 degrees. Brush a standard muffin pan with 1 tablespoon of melted butter. Place a maraschino in the bottom of each muffin tin.
Drain the pineapple, reserving the juice. Combine the pineapple with 4 tablespoons melted butter and the brown sugar. Spoon the mixture evenly into the muffin tins.
Place the white rice flour, tapioca starch, sweet rice flour, powdered milk, sugar, salt, baking powder, and baking soda into a food processor and pulse a few times to combine. Add the cold butter and shortening and pulse the mixture several times until it resembles coarse crumbs. Add the egg and buttermilk and pulse to combine.
Flour a work surface with some sweet rice flour, dump the biscuit batter onto it and knead a few times until the dough is no longer sticky. Divide the dough into 12 equal sized balls and flatten them so they are the size of the muffin tins. Place the biscuits on top of the pineapple mixture.
Mix 2 tablespoons of the served pineapple juice with the remaining tablespoon of melted butter and brush on top of the biscuits. Bake for 12 – 15 minutes or until the biscuits are golden brown, let cool in the pan for 2 minutes then flip onto a plate to release the biscuits.
*in place of the flours and starch you can use 1½ cups all-purpose gluten free flour blend
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