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Ingredients
- 1/4 C + 3 t. packed brown sugar
- Juice of 1/2 lemon
- 1/2 t. pumpkin-pie spice
- 1 (15 1/4 oz) can pineapple chunks drained
- 6 refrigerator reduced-fat buttermilk biscuits from
- 7 1/2 oz. can
Preparation
Step 1
Preheat oven to 425 degrees. Spray 6 cup muffin pan with nonstick spray. Mix 1/4 C brown sugar, lemon juice and pie spice in small bowl. Divide sugar mixture evenly among muffin cups; top evenly with pineapple. Add 1 biscuit to each cup, gently pressing it along side of cup to help it adhere. Sprinkle each biscuit with 1/2 t. remaining brown sugar. Bake until pineapple mixture is bubbling and biscuits are golden brown, about 12 minutes. Let shortcakes cool in pan 5 minutes. Invert onto large plate and serve warm.
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